Grilled Swordfish

1. 1

   In a small heavy pan, heat oil with annatto seeds or turmeric.

2. 2

   Bring to a simmer and turn off heat.

3. 3

   Allow to steep for 30 minutes.

4. 4

   If using annatto seeds, strain and reserve for another use.

5. 5

   If using turmeric, it will have settled to the bottom; do not disturb it.

6. 6

   Arrange fish in shallow nonreactive pan.

7. 7

   Pour oil over fish and turn to coat.

8. 8

   (If using turmeric, pour carefully so turmeric stays in the pan.)

9. 9

   Refrigerate at least one hour, turning the fish from time to time; for best color, refrigerate overnight.

10. 10

    Prepare an outdoor or top-of-the-stove grill for moderate heat.

11. 11

    Drain fish and season with pepper.

12. 12

    Grill on both sides, following Canadian rule: measure fish at thickest point and cook 10 minutes to the inch.

13. 13

    Serve the fish with the salsa and plantains, garnished with lime wedges.

* Per serving · 4 servings · Values may vary.