PAN-GRILLED SWORDFISH STEAKS WITH ORANGE-HERB PASTE (from the Yucatan, for four)
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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
- Make the paste. In a food processor or blender, combine all the ingredients, puree and set aside.
- 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.
- Brush three quarters of the paste onto both sides of the swordfish steaks and cook an additional 1 minute per side.
- 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