Cumin-Crusted Grilled Swordfish with Avocado Relish

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.

Serves: 6
30 mins Prep time 14 mins Cook time
30 mins Prep time
14 mins Cook time
  • 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

Cooking tip

Test Kitchen Tip: Prepare as directed, using halibut, mahi mahi or tuna in place of the swordfish.

Nutrition information

Nutritional Information coming soon!

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