Cumin-Crusted Grilled Swordfish with Avocado Relish

Cumin and coriander are the perfect partners to add great flavor to grilled swordfish. The avocado and tomato relish adds a fresh-tasting accompaniment in this recipe created by Chef Chris Schlesinger of East Coast Grill in Cambridge, Massachusetts.

Makes 6 servings.

Prep Time: 30 minutes
Cook Time: 14 minutes

Cumin-Crusted Grilled Swordfish with Avocado Relish

Ingredients

Avocado Relish:

1 small avocado, peeled, seeded and finely chopped

1/2 cup coarsely chopped tomato

1/4 cup finely chopped red onion

2 tablespoons chopped fresh cilantro

2 tablespoons olive oil

1 tablespoon lime juice

1/2 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed

1/8 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

Cumin-Crusted Swordfish

1 tablespoon McCormick® Gourmet Collection Coriander Seed, coarsely crushed

1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Cracked

1 tablespoon McCormick® Gourmet Collection Cumin Seed, coarsely crushed

1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

3 swordfish steaks, about 1-inch thick (8 ounces each), skin removed

Directions

1. For the Avocado Relish, mix all ingredients in medium bowl. Set aside.

2. Mix coriander, cumin, pepper and sea salt in small bowl. Cut each swordfish steak into 2 pieces. Brush swordfish with oil. Rub seasoning mixture evenly over swordfish.

3. Grill over medium heat 5 to 7 minutes per side or until fish flakes easily with a fork. Serve swordfish topped with Avocado Relish.