Swordfish Steak With Tart Tomatillo Vinaigrette

Recipe Ingredients

		Rub
2 tablespoons	30ml	Coriander
2 tablespoons	30ml	Paprika
2 teaspoons	10ml	Coarse salt
1 teaspoon	5ml	Cumin
4		Swordfish steaks - 1-inch thick
		Approximately 3/4-pound each
		Vinaigrette
1/4 lb	113g / 4oz	Tomatillos - husked and rinsed,
		OR canned tomatillos
1/4 cup	59ml	Vegetable oil
1 tablespoon	15ml	Minced onion
1 tablespoon	15ml	Fresh lime juice
1/2		Fresh jalapeno - minced
1		Garlic clove - minced
1/8 teaspoon	0.6ml	Salt
		Vegetable oil spray
		Diced red-ripe tomato --garnish

Recipe Instructions

At least 1 hour and up to 4 hours before you plan to grill swordfish steaks, prepare dry rub, combining ingredients in a small bowl. Rub steaks with mixture, wrap them in plastic and refrigerate.

For the vinaigrette: Combining ingredients in a food processor.

Remove steaks from refrigerator and let sit covered at room temperature for about 30 minutes.

Fire up grill, bringing the temperature to medium-high (3 seconds with the hand test).

Transfer steaks to a well-oiled grate and grill uncovered over medium-high heat for 4 to 5 minutes per side, until opaque throughout. Rotate fish 180F once on each side. If there is any resistance when you turn or rotate fish, re-oil the grate. If grilling 1 covered, cook for the same amount of time, turning and rotating in a similar manner.

Serve steaks hot, drizzled with vinaigrette,

Source:
"Born to Grill", Jamison and Jamison

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