Recipe - Swordfish Steak With Tart Tomatillo Vinaigrette

RUB
2 tablespoon Coriander
2 tablespoon Paprika
2 teaspoon Coarse salt
1 teaspoon Cumin
4 Swordfish steaks; 1inch
thick, approximately
3/4pound each

VINAIGRETTE
One fourth pound Tomatillos; husked and
rinsed, OR canned
tomatillos
One fourth cup Vegetable oil
1 tablespoon Minced onion
1 tablespoon Fresh lime juice
One half Fresh jalapeno; minced
1 Garlic clove; minced
1/8 teaspoon Salt
Vegetable oil spray
Diced redripe 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 mediumhigh (3 seconds with the
hand test).

Transfer steaks to a welloiled grate and grill uncovered over mediumhigh
heat for 4 to 5 minutes per side, until opaque throughout. Rotate fish 180
degrees once on each side. If there is any resistance when you turn or
rotate fish, reoil 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,

Notes: REF: Born to Grill : An American Celebration by Cheryl Alters
Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X)

Hanneman May 1998 McRecipe

Recipe by: Born to Grill, Jamison & Jamison

Posted to bbqdigest by "Garry Howard" garry@netrelief.com on May 28,
1998