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Swordfish Steak With Tart Tomatillo Vinaigrette

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***RUB***
2 tablespoons coriander
2 tablespoons paprika
2 teaspoons coarse salt
1 teaspoon cumin
4 swordfish steaks; 1-inch thick
approximately 3/4-pound each
***VINAIGRETTE***
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 **

 
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