Dry Rub Seasoning
Description
This International sauce features RUB***, Coriander, Paprika, Coarse salt, Cumin. It delivers aromatic, well-seasoned taste, bright, zesty notes. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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At least 1 hour and up to 4 hours before you plan to grill swordfish steaks, prepare dry rub, combining ingredients in a small bowl. Rub steaks with mixture, wrap them in plastic and refrigerate. For the vinaigrette: Combining ingredients in a food processor. Remove steaks from refrigerator and let sit covered at room temperature for about 30 minutes. Fire up grill, bringing the temperature to medium-high (3 seconds with the hand test). Transfer steaks to a well-oiled grate and grill uncovered over medium-high heat for 4 to 5 minutes per side, until opaque throughout. Rotate fish 180F once on each side. If there is any resistance when you turn or rotate fish, re-oil the grate. If grilling 1 covered, cook for the same amount of time, turning and rotating in a similar manner. Serve steaks hot, drizzled with vinaigrette
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diced red-ripe tomato -- garnish
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 561.1kcal
- % Daily Value *
- Total Fat 47.4g73%
- Saturated Fat 7.4g37%
- Cholesterol 58.0mg20%
- Sodium 10423.6mg435%
- Total Carbohydrate 13.8g5%
- Dietary Fiber 6.9g28%
- Sugars 4.3g
- Protein 25.9g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
1inch, 34pound, approximately, blending, canned, clove, coarse, coriander, cumin, dry, fish, fresh, grilling, husked, international, jalapeno, juice, lime, minced, oil
