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Grilled Marinated Swordfish Steaks

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Ingredients
  

  • Four 6-ounce, 1-inch thick center-cut swordfish steaks
  • Salt and freshly ground pepper, to taste
  • 3 tbsp. olive oil
  • 2 tsp. soy sauce
  • 1 tbsp. red-wine vinegar
  • 4 sprigs fresh rosemary, chopped, or 1 tsp. dried
  • 1 tbsp. garlic, finely chopped
  • 2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 2 tsp. grated lemon rind
  • ¼ tsp. red pepper flakes

Instructions
 

  • Pre-heat a charcoal grill/broiler or heat a grill pan.
  • Sprinkle fish with salt and pepper on both sides.
  • Place oil in a flat dish and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes; blend well.
  • Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
  • If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes; turn and cook for 3 minutes more; longer if desired.
  • If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side.
  • When cooked, serve with side dish of choice.

Notes

Swordfish can be very chewy when not cooked through. We recommend a temperature closer to well done.