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Cumin and coriander are the perfect partners to add great flavor to grilled swordfish. The avocado and tomato relish adds a fresh-tasting accompaniment in this recipe created by Chef Chris Schlesinger of East Coast Grill in Cambridge, Massachusetts.
1 small avocado, peeled, seeded and finely chopped
1/2 cup coarsely chopped tomato
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon McCormick Gourmet™ Red Pepper, Crushed
1/8 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1 tablespoon McCormick Gourmet™ Coriander Seed , coarsely crushed
1 tablespoon McCormick Gourmet™ Cumin Seed , coarsely crushed
1/2 teaspoon McCormick Gourmet™ Black Pepper, Cracked
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
3 swordfish steaks, about 1-inch thick (8 ounces each), skin removed
For the Avocado Relish, mix all ingredients in medium bowl. Set aside.
Mix coriander, cumin, pepper and sea salt in small bowl. Cut each swordfish steak into 2 pieces. Brush swordfish with oil. Rub seasoning mixture evenly over swordfish.
Grill over medium heat 5 to 7 minutes per side or until fish flakes easily with a fork. Serve swordfish topped with Avocado Relish.
Test Kitchen Tip: Prepare as directed, using halibut, mahi mahi or tuna in place of the swordfish.
Nutritional Information coming soon!