SWORDFISH (OR HALIBUT) WITH A CUMIN CRUST
This aromatic spice rub cooks to a crust, sealing in the moisture of the succulent swordfish steaks. Other firm white fish steaks, such as halibut, also work well in this recipe. Make a large batch of the spice rub and keep in an airtight container for up to 1 month. Use as a rub for chicken breasts or lamb chops.
Provided by English_Rose
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the broiler to medium or prepare the barbecue. To make the spice rub, roughly crush all the spices together in a pestle and mortar or in a bowl using the end of a rolling pin. Add a little salt if desired. Tip the spice mixture onto a flat plate and turn the swordfish steaks in it to coat each side thoroughly.
- Cook under the broiler or on the barbecue for 8-10 minutes on each side, or until the fish flakes and is just cooked and the outside is golden and crisp.
- Combine all the salsa ingredients in a bowl, cover and chill until needed. Serve the fish with a spoonful of salsa, a green salad, and lime wedges for squeezing over.
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Mary Alvarez
mary-alvarez@hotmail.frThis dish was delicious! The cumin crust added a nice flavor to the fish. I will definitely be making this again.
Amar Islam
i@hotmail.co.ukI thought the cumin crust was a bit overpowering, but the fish itself was cooked perfectly.
Abit Ali
aali@yahoo.comThis recipe is a keeper! The fish was moist and flaky, and the crust was crispy and flavorful. I will definitely be making this dish again.
Miguel
miguel@gmail.comThe cumin crust was a bit too salty for my taste, but the fish was cooked perfectly.
Jimmie Edmondson
edmondsonjimmie@yahoo.comThis recipe was easy to follow and the dish turned out great. I'll be making it again for sure.
David Dogbey
david-dogbey@gmail.comI'm not a big fan of fish, but I really enjoyed this dish. The cumin crust was flavorful and the fish was cooked perfectly.
BladeUprising
bladeuprising21@yahoo.comThis dish was delicious! The cumin crust added a nice flavor to the fish. I will definitely be making this again.
kendra burgess
k-b87@gmail.comI thought the cumin crust was a bit overpowering, but the fish itself was cooked perfectly.
forever Tink
t-forever@yahoo.comThis recipe is a keeper! The fish was moist and flaky, and the crust was crispy and flavorful. I will definitely be making this dish again.
lyricsonly
lyricsonly@yahoo.comThe cumin crust was a bit too thick for my taste, but the fish was cooked perfectly.
strawberrycolafloat
strawberrycolafloat46@hotmail.frThis dish was easy to make and turned out great. I'll be making it again for sure.
Jaber Khandaker
j58@gmail.comI'm not a big fan of cumin, but I really enjoyed this dish. The crust was flavorful and the fish was cooked to perfection.
Mehran Mehra
mmehra44@hotmail.comThe cumin crust was a bit too spicy for my taste, but the fish was cooked perfectly.
Rod Gant
g@yahoo.comI've made this dish several times and it's always a crowd-pleaser.
Abbas Rahim
abbas.r@aol.comThe halibut was a bit dry, but the cumin crust was delicious.
Gregory Dent
gregory@hotmail.co.ukThis swordfish with cumin crust was a hit with my family! The fish was cooked perfectly and the crust was flavorful and crispy. I will definitely be making this dish again.