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Name: Cajun Grilled Swordfish
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: Cajun
Ingredients: 4 8-oz swordfish steaks; 1 tb Onion powder; 3/4 ts Black pepper; 1/4 ts White pepper; 1 tb Salt; 1 tb Thyme; 1/2 ts Annatto powder (for color); 2 ts Hungarian paprika; 1/4 ts Sage; 1/4 ts Rosemary; 1 ts Ancho pasilla cayenne chile

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INGREDIENTS

4 8-oz swordfish steaks
CAJUN SEASONING
1 tb Onion powder
3/4 ts Black pepper
1/4 ts White pepper
1 tb Salt
1 tb Thyme
1/2 ts Annatto powder ; (for color)
2 ts Hungarian paprika
1/4 ts Sage
1/4 ts Rosemary
1 ts Ancho pasilla cayenne chile

Servings

INSTRUCTIONS

Put ingredients in mortor and grind. A spice grinder makes the rub too fine. Store excess in tightly-sealed jar. Thaw the swordfish steaks and sprinkle Cajun seasoning generously on both sides. Place the steaks on a small grill over a glass baking dish so that the liquid that comes out of the fish does not wash away the seasoning. Marinate for 1-2 hours at room temperature. Grill the steaks over hot coals with some mesquite chips for flavor. DO NOT OVER COOK. Remove the steaks when the meat at the center of the steak has just turned white, about 140F. Check for doneness with two forks and open up a section of the steak to see into the center. Serve with dirty Cajun Rice. Recipe by: Bill Wight Posted to bbq-digest by wight@odc.net on Nov 15, 1998, converted by MM_Buster v2.0l.

NOTES

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Cajun Grilled Swordfish

4 8-oz swordfish steaks
 CAJUN SEASONING
1 tb Onion powder
3/4 ts Black pepper
1/4 ts White pepper
1 tb Salt
1 tb Thyme
1/2 ts Annatto powder (for color)
2 ts Hungarian paprika
1/4 ts Sage
1/4 ts Rosemary
1 ts Ancho pasilla cayenne chile

Put ingredients in mortor and grind. A spice grinder makes the rub too  fine. Store excess in tightly-sealed jar.    Thaw the swordfish steaks and sprinkle Cajun seasoning generously on both  sides. Place the steaks on a small grill over a glass baking dish so that  the liquid that comes out of the fish does not wash away the seasoning.  Marinate for 1-2 hours at room temperature.    Grill the steaks over hot coals with some mesquite chips for flavor. DO NOT  OVER COOK. Remove the steaks when the meat at the center of the steak has  just turned white, about 140F. Check for doneness with two forks and open  up a section of the steak to see into the center.    Serve with dirty Cajun Rice.    Recipe by: Bill Wight    Posted to bbq-digest by wight@odc.net on Nov 15, 1998, converted by  MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (931g)
Recipe Makes: 1

Calories: 1178
Calories from Fat: 342 (29%)

Amt Per Serving		% DV

	Total Fat 38g	51 %
	Saturated Fat 10.2g	51 %
	Monounsaturated Fat 14.1g
	Polyunsanturated Fat 8.9g
Cholesterol 349.4mg		108 %
Sodium 823mg		28 %
Potassium 3073.5mg		81 %
Total Carbohydrate 21.1g		6 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 12.4g
Protein 181.2g		259 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1178

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