Main Entrance | AutoLand | ChristmasLand | DogLand | FeedbackLand | GastronomyLand | KidLand | LibationLand LinkLand | NewsLand | NetworkLand | PageLand | ToyLand | TrainLand | VacationLand | VideoLand | WeatherLand | Info Kiosk

 

MIDDLE EASTERN SWORDFISH STEAKS
Adapted from Eating Well magazine

2 8 oz. swordfish steaks, about 3/4-inch thick
2 Tbs. finely chopped fresh parsley
1-2 minced jalapeno or other hot peppers
4 tsp. vegetable oil
3 Tbs. fresh lemon juice
1 clove garlic, minced
1 tsp. ground turmeric
1 tsp. ground cinnamon
1 tsp. ground cumin
freshly ground black pepper to taste

Place swordfish steaks in a shallow glass dish. In a small bowl, combine all remaining ingredients. Spread mixture over both sides of fish. Cover and refrigerate for 1 hour. Prepare a charcoal fire or preheat gas grill. Once the fire is at medium heat, grill the steaks for 4 to 5 minutes per side. The flesh should be opaque. Remove from the grill. Cut each steak into two portions and serve.

Serves 4.

 

Copyright ©1996-1999 ThomasLand Partners
San Jose, California, U.S.A.
Last updated: 11-Apr-1999 12:14 PM