Swordfish Steak with Tart Tomatillo Vinaigrette
| Yield: | 4 Servings |
| Categories: | Grilling, Seafood |
| RUB | ||
| 2 | tb | Coriander |
| 2 | tb | Paprika |
| 2 | ts | Coarse salt |
| 1 | ts | Cumin |
| 4 | Swordfish steaks; 1-inch thick, approximately 3/4-pound each | |
| VINAIGRETTE | ||
| 1/4 | lb | Tomatillos; husked and rinsed, OR canned tomatillos |
| 1/4 | c | Vegetable oil |
| 1 | tb | Minced onion |
| 1 | tb | Fresh lime juice |
| 1/2 | Fresh jalapeno; minced | |
| 1 | Garlic clove; minced | |
| 1/8 | ts | Salt |
| Vegetable oil spray | ||
| Diced red-ripe tomato; garnish |
Advertisement