Recipe - Cajun Grilled Swordfish

4 8oz swordfish steaks;
thawed

CAJUN SEASONING
1 tablespoon Onion powder
Three fourths teaspoon Black pepper
One fourth teaspoon White pepper
1 tablespoon Salt
1 tablespoon Thyme
One half teaspoon Annatto powder; (for color)
2 teaspoon Hungarian paprika
One fourth teaspoon Sage
One fourth teaspoon Rosemary
1 teaspoon Ancho pasilla cayenne chile;
powdered

Put ingredients in mortor and grind. A spice grinder makes the rub too
fine. Store excess in tightlysealed jar.

Thaw the swordfish steaks and sprinkle Cajun seasoning generously on both
sides. Place the steaks on a small grill over a glass baking dish so that
the liquid that comes out of the fish does not wash away the seasoning.
Marinate for 12 hours at room temperature.

Grill the steaks over hot coals with some mesquite chips for flavor. DO NOT
OVER COOK. Remove the steaks when the meat at the center of the steak has
just turned white, about 140F. Check for doneness with two forks and open
up a section of the steak to see into the center.

Serve with dirty Cajun Rice.

Recipe by: Bill Wight

Posted to bbqdigest by wight@odc.net on Nov 15, 1998, converted by
MM_Buster v2.0l.