Grilled Swordfish

Name: Grilled Swordfish
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup olive oil; 1/2 cup annatto seeds or 1 tablespoon turmeric; 8 six-ounce swordfish steaks; Freshly ground black pepper to taste; Mango and black-bean salsa (see recipe); Grilled plantains see recipe; 16 lime wedges

Recipe from A Mano

Adapted by Marian Burros

Total Time: 45 minutes
Rating: 3(99)
Comments: Read comments

Featured in: From Florida, Tropical Food Worldly Enough For Your Home

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Ingredients

Yield:8 servings

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

Ingredient Substitution Guide

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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.