Swordfish (Or Halibut) With a Cumin Crust
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 2 swordfish steaks, about 1/2in thick
- 3 teaspoons cumin seeds
-
For the salsa
- 1 ripe avocado, halved, stoned, peeled and diced
- 3 scallions, washed, trimmed and finely chopped
- 1 lime, juice and finely grated zest
- 2 tomatoes, washed, deseeded and chopped
-
For the spice rub
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cinnamon
directions
- Preheat the broiler to medium or prepare the barbecue. To make the spice rub, roughly crush all the spices together in a pestle and mortar or in a bowl using the end of a rolling pin. Add a little salt if desired. Tip the spice mixture onto a flat plate and turn the swordfish steaks in it to coat each side thoroughly.
- Cook under the broiler or on the barbecue for 8-10 minutes on each side, or until the fish flakes and is just cooked and the outside is golden and crisp.
- Combine all the salsa ingredients in a bowl, cover and chill until needed. Serve the fish with a spoonful of salsa, a green salad, and lime wedges for squeezing over.
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Reviews
-
This was WONDERFUL! I had to substitute a few spices because I didn't have paprika or nutmeg so I used chili powder & allspice instead. I also substituted half the amount of already ground cumin for the cumin seeds. It was still fantastic. Coated a 6 oz halibut filet & cooked it on my George Foreman for 3 & 1/2 minutes. It came out with a nice crust on the outside, and very moist and flaky inside. I tried it with both lime juice and lemon, and preferred the lemon myself. I didn't bother making the salsa, just served it with some sauteed baby bok choy and a sliced tomato. Delicious, healthy, light summer meal. Next time I'll make sure I have the proper spices on hand to see if it tastes even better! Thanks, English_Rose for the recipe.
Tweaks
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This was WONDERFUL! I had to substitute a few spices because I didn't have paprika or nutmeg so I used chili powder & allspice instead. I also substituted half the amount of already ground cumin for the cumin seeds. It was still fantastic. Coated a 6 oz halibut filet & cooked it on my George Foreman for 3 & 1/2 minutes. It came out with a nice crust on the outside, and very moist and flaky inside. I tried it with both lime juice and lemon, and preferred the lemon myself. I didn't bother making the salsa, just served it with some sauteed baby bok choy and a sliced tomato. Delicious, healthy, light summer meal. Next time I'll make sure I have the proper spices on hand to see if it tastes even better! Thanks, English_Rose for the recipe.
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)