Swordfish (Or Halibut) With a Cumin Crust |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
This aromatic spice rub cooks to a crust, sealing in the moisture of the succulent swordfish steaks. Other firm white fish steaks, such as halibut, also work well in this recipe. Make a large batch of the spice rub and keep in an airtight container for up to 1 month. Use as a rub for chicken breasts or lamb chops. Ingredients:
2 swordfish steaks, about 1/2in thick |
3 teaspoons cumin seeds |
1 ripe avocado, halved, stoned, peeled and diced |
3 scallions, washed, trimmed and finely chopped |
1 lime, juice and finely grated zest |
2 tomatoes, washed, deseeded and chopped |
1 teaspoon paprika |
1 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cinnamon |
Directions:
1. Preheat the broiler to medium or prepare the barbecue. To make the spice rub, roughly crush all the spices together in a pestle and mortar or in a bowl using the end of a rolling pin. Add a little salt if desired. Tip the spice mixture onto a flat plate and turn the swordfish steaks in it to coat each side thoroughly.
2. Cook under the broiler or on the barbecue for 8-10 minutes on each side, or until the fish flakes and is just cooked and the outside is golden and crisp.
3. Combine all the salsa ingredients in a bowl, cover and chill until needed. Serve the fish with a spoonful of salsa, a green salad, and lime wedges for squeezing over.
|
|