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.
30m
PREP TIME
14m
COOK TIME
13
INGREDIENTS
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.
30m
PREP TIME
14m
COOK TIME
13
INGREDIENTS
Ingredients 6 Servings
- Avocado Relish
- 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™ Organic Crushed Red Pepper
- 1/8 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- Cumin-Crusted Swordfish
- 1 tablespoon McCormick Gourmet™ Organic Coriander Seed, coarsely crushed
- 1 tablespoon McCormick Gourmet™ Organic Cumin Seed, coarsely crushed
- 1/2 teaspoon McCormick Gourmet™ Organic Cracked Black Pepper
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 3 swordfish steaks, about 1-inch thick (8 ounces each), skin removed
INSTRUCTIONS
- 1 For the Avocado Relish, mix all ingredients in medium bowl. Set aside
- 2 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
- 3 Grill over medium heat 5 to 7 minutes per side or until fish flakes easily with a fork. Serve swordfish topped with Avocado Relish
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
