Swordfish (Or Halibut) With A Cumin Crust Recipe

Name: Swordfish (Or Halibut) With A Cumin Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 swordfish steaks, about 1/2in thick; 3 teaspoons cumin seeds; For the salsa; 1 ripe avocado, halved, stoned, peeled and diced; 3 scallions, washed, trimmed and finely chopped; 1 lime, juice and finely grated zest; 2 tomatoes, washed, deseeded and chopped; For the spice rub; 1 teaspoon paprika; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon

Servings: persons

2 swordfish steaks, about 1/2in thick
3 teaspoons cumin seeds
For the salsa
1 ripe avocado, halved, stoned, peeled and diced
3 scallions, washed, trimmed and finely chopped
1 lime, juice and finely grated zest
2 tomatoes, washed, deseeded and chopped
For the spice rub
1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

1
Preheat the broiler to medium or prepare the barbecue. To make the spice rub, roughly crush all the spices together in a pestle and mortar or in a bowl using the end of a rolling pin. Add a little salt if desired. Tip the spice mixture onto a flat plate and turn the swordfish steaks in it to coat each side thoroughly.
2
Cook under the broiler or on the barbecue for 8-10 minutes on each side, or until the fish flakes and is just cooked and the outside is golden and crisp.
3
Combine all the salsa ingredients in a bowl, cover and chill until needed. Serve the fish with a spoonful of salsa, a green salad, and lime wedges for squeezing over.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 swordfish steaks, about 1/2in thick, 3 teaspoons cumin seeds, For the salsa, 1 ripe avocado, halved, stoned, peeled and diced, and more.

Yes, Swordfish (Or Halibut) With A Cumin Crust falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swordfish (Or Halibut) With A Cumin Crust

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