Cuban-Style Swordfish

Cuban-Style Swordfish

 

1 pound fresh or frozen swordfish steaks, cut 1 inch thick (or shark or mahi mahi) 
2 large cloves garlic, halved
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/8 teaspoon salt
nonstick cooking spray
1 recipe Fresh Tomato Salsa (see recipe below)
 
Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces. Rub fish on both sides with cut sides of garlic cloves. Place fish in a shallow glass dish; drizzle with lime juice. Cover; marinate in the refrigerator for 30 minutes, turning once. Drain fish. In a small bowl, combine cumin, black pepper, and salt; sprinkle onto fish.

Coat a cold grill rack with cooking spray. Grill fish on rack of an uncovered grill directly over medium heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling. Serve swordfish with Fresh Tomato Salsa.

Yields 4 servings.

Fresh Tomato Salsa: In a medium bowl, combine 1 cup chopped red and/or yellow tomato; 1/4 cup chopped tomatillo; 1/4 cup chopped avocado; 2 tablespoons snipped fresh cilantro; 1 medium fresh jalapeno chile pepper, seeded and finely chopped;* 1 clove garlic, minced; 1 tablespoon lime juice; 1/8 teaspoon salt; and 1/8 teaspoon ground black pepper. Serve immediately or cover and chill for up to 4 hours.

Broiler Method: Preheat broiler. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through broiling.