Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!


@@@@@ Now You're Cooking! Export Format

Swordfish Steak With Tart Tomatillo Vinaigrette


2 tablespoons coriander
2 tablespoons paprika
2 teaspoons coarse salt
1 teaspoon cumin
4 swordfish steaks; 1-inch thick
approximately 3/4-pound each
1/4 pound tomatillos; husked and rinsed,
OR canned tomatillos
1/4 cup vegetable oil
1 tablespoon minced onion
1 tablespoon fresh lime juice
1/2 fresh jalapeno; minced
1 garlic clove; minced
1/8 teaspoon salt
vegetable oil spray
diced red-ripe tomato; garnish

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 : An American Celebration" by Cheryl Alters Jamison and Bill Jamison, May 1998, ISBN: 155832111X) - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster