Grilled Swordfish
- Total Time
- 45 minutes
- Rating
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Ingredients
- 1cup olive oil
- ½cup annatto seeds or 1 tablespoon turmeric
- 8six-ounce swordfish steaks
- Freshly ground black pepper to taste
- Mango and black-bean salsa (see recipe)
- Grilled plantains see recipe
- 16lime wedges
Preparation
- Step 1
In a small heavy pan, heat oil with annatto seeds or turmeric. Bring to a simmer and turn off heat. Allow to steep for 30 minutes.
- Step 2
If using annatto seeds, strain and reserve for another use. If using turmeric, it will have settled to the bottom; do not disturb it. Arrange fish in shallow nonreactive pan. Pour oil over fish and turn to coat. (If using turmeric, pour carefully so turmeric stays in the pan.)
- Step 3
Refrigerate at least one hour, turning the fish from time to time; for best color, refrigerate overnight.
- Step 4
Prepare an outdoor or top-of-the-stove grill for moderate heat. Drain fish and season with pepper. Grill on both sides, following Canadian rule: measure fish at thickest point and cook 10 minutes to the inch. Serve the fish with the salsa and plantains, garnished with lime wedges.
- Annatto seeds are available in specialty markets, but turmeric is an accpetable substitute and more readily available.
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