PAN-GRILLED SWORDFISH STEAKS WITH ORANGE-HERB PASTE (from the Yucatan, for four)

For the paste:

1 teaspoon minced garlic

1 teaspoon ground cumin

1 teaspoon chili powder

2 tablespoons chopped fresh oregano

2 tablespoons chopped cilantro

6 tablespoons orange juice combined with 2 tablespoons lime juice

4 dashes of Tabasco sauce

2 tablespoons extra-virgin olive oil

For the swordfish steaks:

four 10 ounce swordfish steaks, cut 1 inch thick

vegetable oil for brushing

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1. Make the paste. In a food processor or blender, combine all the ingredients, puree and set aside.

2. Brush the swordfish steaks with vegetable oil. Over a medium fire, grill the swordfish steaks, about 4 minutes per side, or until they are almost completely opaque.

3. Brush three quarters of the paste onto both sides of the swordfish steaks and cook an additional 1 minute per side.

4. Remove the swordfish steaks from the grill, brush on the remaining paste and serve.

 

from Chris Schlesinger and John Willoughby, The Thrill of the Grill