Ingredients:
2 tb Lemon juice
2 tb Dry mustard
2 ts Ground cumin
1 t Ground coriander
1 t Salt
1/4 ts Garam masala/optional
4 Swordfish or halibut steaks,
- 1-inch thick (about 2 lb)
2 tb Melted margarine or butter
Serves 4
Method:
The fragrant brushing of spices called for here will
add a piquant flavor redolent of Indian cooking to
fish steaks, whether swordfish or halibut. Mix
together all ingredients except fish and margarine.
Spread mixture evenly on both sides of fish. Place
fish in shallow glass or plastic dish. Cover n
refrigerate at least 12 hours. Grill 4 inches from
flame for 3-4 minutes-each side or Broil:Set oven
control to broil or 550F. Arrange fish on rack in
broiler pan n drizzle with melted margarine. Broil
with tops about 4 inches from heat until light
brown, about 7 minutes. Turn. Drizzle with melted
margarine. Broil until fish flakes easily with fork,
5 to 7 minutes longer. NOTE: Garam masala is a blend
of ground spices with many variations. It is
commonly available in all grocery srores and
supermarkets.