We saw some Swordfish Steak on sale again, and we couldn’t resist. For this fish, we decided to build some fresh/zingy flavour to help cope with the heat of summer. So, we coated our swordfish with ground cumin and chili powder before marinating it in a combination of olive oil and lime juice! The flavours blended really well together to give the swordfish a subtle additional flavour without overpowering the fish itself.
We served our fish over a bed of spelt berries and alongside a veggie medley. However, we think this would pair very nicely with Fiesta Corn Salad or Spicy Cilantro Cucumber Salad!
Time: 15 Minutes (+1-2 hours of Marination)
Ingredients:
- Swordfish Steak
- Chili Powder
- Ground Cumin
- Olive Oil
- Lime Juice
Method:
- Pat your swordfish steak dry with a paper towel.
- Sprinkle your cumin and chili powder on both sides of the fish, and then place it in a zip top bag.
- Drizzle in your olive oil and lime juice. Then, squeeze the air out of the bag, and seal. Let sit in the fridge for an hour or two.
- When it’s time to cook, either heat a pan with a little olive oil, or heat your grill.
- When your pan or grill is hot, remove your fish from the bag, and place on your cooking surface.
- Cook for 7-8 minutes per side until your fish reaches a minimum internal cooked temperature of 145 degrees F.
- Plate, devour, and enjoy!
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