Swordfish Steaks W/middle Eastern Flavor



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Swordfish Steaks W/middle Eastern Flavor

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:



(adapted from Eating Well magazine)

Place swordfish steaks in a shallow glass dish. In a small bowl, combine
all remaining ingredients. Spread mixture over both sides of fish. Cover
and refrigerate for 1 hour.

Prepare a charcoal fire or preheat gas grill. Once the fire is at medium
heat, grill the steaks for 4 to 5 minutes per side. The flesh should be
opaque. Remove from the grill. Cut each steak into two portions and
serve. Serves 4.

167 calories per serving: 19 G protein, 9 G fat, 3 G carbohydrate, 89 MG
sodium, 38 mg cholesterol.

Dots notes: I've made this using swordfish or yellowfin tuna. I always
double the number of hot peppers (usually several large jalapenos or lots
of small serranos) and the garlic. I serve this with Chardonnay or
Sauvignon Blanc, vegetable, salad or slaw, & couscous or rice. Try to avoid
getting the turmeric on the counter top (it stains)! Enjoy!

CHILE-HEADS DIGEST V2 #275

Ingredients:

2 8 oz. swordfish steaks;
-about 3/4-inch thick
2 tb Finely chopped fresh parsley
1 -(up to)
2 Minced Jalapeno or other hot
-peppers (chile heads see
-note; below)!
4 ts Vegetable oil
3 tb Fresh lemon juice
1 Clove garlic; minced
1 ts Ground turmeric
1 ts Ground cinnamon
1 ts Ground cumin
Salt and freshly ground
-black pepper to taste

Serves:

2 Servings 		 
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