Cumin-Crusted Swordfish with Cucumber-Radish Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup chopped seeded cucumber |
1 cup coarsely chopped seeded plum tomato |
1/2 cup thinly sliced radishes |
1/4 cup minced fresh cilantro |
2 tablespoons fresh lime juice |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 tablespoon cumin seeds |
1 tablespoon black peppercorns |
1/4 teaspoon salt |
4 (6-ounce) swordfish steaks or other firm white fish (about 3/4 inch thick) |
1 teaspoon vegetable oil |
cooking spray |
Directions:
1. To prepare salsa, combine first 8 ingredients in a medium bowl. Cover and chill.
2. To prepare the fish, combine cumin seeds, peppercorns, and 1/4 teaspoon salt in a small zip-top plastic bag. Coarsely crush the cumin seed mixture using a meat mallet or rolling pin. Sprinkle the cumin seed mixture on 1 side of each steak. Heat 1 teaspoon vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add fish, crust sides down; cook for 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with salsa.
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