Swordfish (Or Halibut) With a Cumin Crust

READY IN: 30mins
Recipe by English_Rose

This aromatic spice rub cooks to a crust, sealing in the moisture of the succulent swordfish steaks. Other firm white fish steaks, such as halibut, also work well in this recipe. Make a large batch of the spice rub and keep in an airtight container for up to 1 month. Use as a rub for chicken breasts or lamb chops.

Top Review by Christina P.

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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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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