Cumin and coriander are the perfect partners to add great flavor to grilled swordfish. The avocado and tomato relish adds a fresh-tasting accompaniment in this recipe created by Chef Chris Schlesinger of East Coast Grill in Cambridge, Massachusetts.
30m
PREP TIME
14m
COOK TIME
13
INGREDIENTS
Servings: 6
Ingredients
- Avocado Relish
- 1 small avocado, peeled, seeded and finely chopped
- 1/2 cup coarsely chopped tomato
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
- 1/8 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- Cumin-Crusted Swordfish
- 1 tablespoon McCormick Gourmet™ Organic Coriander Seed, coarsely crushed
- 1 tablespoon McCormick Gourmet™ Organic Cumin Seed, coarsely crushed
- 1/2 teaspoon McCormick Gourmet™ Organic Cracked Black Pepper
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 3 swordfish steaks, about 1-inch thick (8 ounces each), skin removed
INSTRUCTIONS
- 1 For the Avocado Relish, mix all ingredients in medium bowl. Set aside
- 2 Mix coriander, cumin, pepper and sea salt in small bowl. Cut each swordfish steak into 2 pieces. Brush swordfish with oil. Rub seasoning mixture evenly over swordfish
- 3 Grill over medium heat 5 to 7 minutes per side or until fish flakes easily with a fork. Serve swordfish topped with Avocado Relish
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
