- 20 mins
0/5
(0 Votes)
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
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
You'll also love
-
Potatoes-Allumette 0/5 (0 Votes) -
Icebox Key Lime Pie 0/5 (0 Votes)
You'll also love
-
NO FAIL KALE SALAD 0/5 (0 Votes) -
Roast Monkfish in Sake Broth 0/5 (0 Votes)