Recipe - Swordfish Steaks Wmiddle Eastern Flavor

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

Date: 23 Mar 96 14:29:49 0800

From: "DSHEETS.US.ORACLE.COM" DSHEETS@us.oracle.com

(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!

CHILEHEADS DIGEST V2 #275

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.