Broiled Swordfish Steaks With Cumin Recipes

GRILLED MARINATED SWORDFISH STEAKS

Steps:

• Preheat a charcoal grill or broiler, or heat a grill pan.
• Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.
• If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Serve with a string bean salad.

BROILED SWORDFISH STEAKS

Steps:

• Sprinkle the swordfish steaks with salt , pepper, and paprika and gently rub into the fish.
• Preheat a greased broiler rack.
• Place the swordfish steaks on the greased broiler rack and brush with the melted butter. Put them under the broiler, about 2 to 3 inches from the heat source. Broil the steaks for about 4 minutes.
• Turn the swordfish steaks, brush with more melted butter, and broil for 4 to 5 minutes longer.
• The fish should be lightly browned and will flake easily with a fork when done.
• Transfer the swordfish to a platter or individual plates and sprinkle with chopped fresh parsley, if desired. Serve with lemon wedges and drizzle servings with a tablespoon or two of garlic parsley sauce (below), if desired.
• Serve with rice or potatoes.
• In a bowl, combine the 1/2 cup of chopped parsley with the grated lemon zest, minced garlic, olive oil, and 3 tablespoons of fresh lemon juice.
• Season with salt and freshly ground black pepper, to taste.

GRILLED SWORDFISH STEAKS WITH WHOLE-LEMON DRESSING

Steps:

• Pat four 4-6-oz. swordfish steaks (1"-1½" thick) dry with paper towels, then coat with 1 Tbsp. extra-virgin olive oil. Season both sides with kosher salt; set aside while you make the dressing.
• Using a sharp chef's knife, trim ends from 1 large lemon; slice into thick rounds and remove seeds. Very finely chop lemon rounds (peel, pith, and flesh) and transfer to a small bowl. (Alternatively, you can pulse in a food processor.) Mix in 5 sprigs oregano, thyme, or marjoram, leaves picked, finely chopped, 2 garlic cloves, finely grated, 1 Tbsp. capers (not drained), 2 tsp. ground coriander, 1 tsp. sugar, and ½ tsp. crushed red pepper flakes (if using). Stir in 6 Tbsp. plus 1½ tsp. extra-virgin olive oil. Season with freshly ground black pepper and more salt if needed.
• Prepare a grill for medium-high heat; oil grate. Place reserved swordfish steaks on grill; cover and grill fish, turning once, until flesh is opaque and just cooked through (an instant-read thermometer inserted into thickest part should register 130°F for medium-rare) and steaks release easily from grate, 3-5 minutes per side. Transfer to a platter.
• Spoon some dressing over swordfish and serve with remaining dressing alongside. Do ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

BROILED SWORDFISH STEAK WITH ROSEMARY

Steps:

• Wipe the swordfish dry with paper towels. Combine two tablespoons olive oil with the lemon juice, thyme, salt and pepper. Brush the mixture on the swordfish and marinate for one hour.
• Preheat broiler to high.
• Meanwhile, soften the shallots in the remaining tablespoon olive oil over low heat and add the tomatoes and rosemary. Cook for three to four minutes, stirring occasionally. Set aside.
• Broil the swordfish for five to seven minutes, turn and broil for about three minutes longer. Place on a serving dish or individual warm plates and place the tomato-rosemary mixture on the side. Serve immediately.

GRILLED CUMIN MARINATED SWORDFISH

Steps:

• Combine the first 10 ingredients in a pie plate or some other deep platter; stir well to blend.
• Add the fish steaks to the marinade; turn over to coat.
• Cover and marinate in the refrigerator for 30 minutes.
• Grill or broil the fish steaks about 3 inches from heat source for 5-7 minutes (time depends on how hot the heat source is), or until lightly browned on one side.
• Turn steak over and grill or broil for about 5 minutes.
• Check for doneness, insert the tip of a knife into the thickest part of the steak--fish is done when it changes color from translucent to opaque.
• Serve steaks on individual plates with lime wedge for garnish.
• I like to squeeze the lime wedge over the fish for extra POW.

BROILED SWORDFISH STEAKS WITH CUMIN

Steps:

• Preheat broiler. Mix together curry powder, garlic, cumin, salt, water, vinegar, oil, and lemon juice. Place in wide bowl. Add swordfish steaks (other fish steaks may be substituted) , and marinate in mixture for 15 minutes, turning from time to time. Remove fish from marinade and broil for 5 minutes on each side, basting once. Meanwhile, place marinade in small saucepan heat to simmering. When fish is done, arrange on serving plate, pour marinade over fish, and sprinkle with chopped coriander (parsley may be substituted).