Grilled Swordfish with Spiced Red Pepper Sauce
Course: Entree
Cuisine: American
Servings: 4
Calories:
- 1½ teaspoons cumin seeds
- 1½ teaspoons coriander seeds
- 1 (7 oz) jar roasted red peppers, drained
- 1 clove garlic
- 1 tablespoon lemon juice, freshly squeezed
- ¼ teaspoon red pepper flakes
- 2 tablespoons vegetable oil, plus extra to brush on fish
- 4 (6 oz.) swordfish steaks
- 2 tablespoons cilantro, chopped
- Lemon wedges for garnish
- Sea salt and freshly cracked black pepper to taste
Preheat a gas or charcoal grill to medium-high heat.
Lightly toast the cumin and coriander seeds in a small skillet on the stove over medium-low heat until fragrant. Place the spices in a blender along with the red peppers, garlic, lemon juice, red pepper flakes, and vegetable oil. Blend until smooth and set aside. Season with salt and pepper to taste.
Brush the swordfish steaks with oil and season them with salt and pepper to taste. Grill the steaks for 3-4 minutes on each side until cooked through. Transfer them to a serving platter and top them with the spiced red pepper sauce. Garnish with cilantro and lemon wedges.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg