Grilled Swordfish

Name: Grilled Swordfish
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

7 ingredients

13 steps

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

Directions

1

In a small heavy pan, heat oil with annatto seeds or turmeric.
2

Bring to a simmer and turn off heat.
3

Allow to steep for 30 minutes.
4

If using annatto seeds, strain and reserve for another use.
5

If using turmeric, it will have settled to the bottom; do not disturb it.
6

Arrange fish in shallow nonreactive pan.
7

Pour oil over fish and turn to coat.
8

(If using turmeric, pour carefully so turmeric stays in the pan.)
9

Refrigerate at least one hour, turning the fish from time to time; for best color, refrigerate overnight.
10

Prepare an outdoor or top-of-the-stove grill for moderate heat.
11

Drain fish and season with pepper.
12

Grill on both sides, following Canadian rule: measure fish at thickest point and cook 10 minutes to the inch.
13

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