Cumin-Crusted Grilled Swordfish with Avocado Relish
main dishes

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.
  • 30m

    prep time

  • 14m

    Cook Time

  • 13

    Ingredients

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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

Instructions

  • 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

Nutrition information (per Serving)

Reviews

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