Chile-rubbed Swordfish Kebabs with Cucumber Salad

By [e-mail]

Ingredients

• 1 1/2 T chile powder
• 3/4 t ground cumin
• 3/4 t ground coriander
• 1/2 t caraway seeds
• Pinch cayenne pepper
• 3 smashed cloves garlic
• 1/4 C olive oil
• 2 Lbs swordfish steaks, cut into 1" pieces (Can use rub on Salmon but do not cut into kebab pieces)
• 3 T lime juice
• 3/4 t sugar
• 4 thinly sliced kirby cucumbers
• 1/2 thinly sliced small red noon
• 1 jalapeño
• 3 T chopped mint

Details

Cooking time 20mins

Preparation

Step 1

Light grill. In med. bowl, combine chile powder, cumin, coriander, caraway seeds & cayenne with garlic and mash to a paste with the back of a spoon. Stir in olive oil & season with salt & pepper. Add swordfish or salmon and coat well. Thread swordfish onto 8" bamboo skewers.
In another med bowl, combine lime juice, sugar; stir until sugar is dissolved. Add cucumbers, onion, jalapeño & mint. Season with salt & pepper
Season swordfish with salt & grill skewers, turning occasionally, until lightly charred and just cooked thru, @ 4 min. Transfer to platter and serve with cucumber salad

243 cal June