Swordfish has a firm texture and the meaty flavor that even fish-phobes enjoy. Properly prepared, swordfish is juicy and tender, but overcooked swordfish turns at once rubbery and dry. Fresh seafood needs little embellishment save some salt pepper and a brightening splash of citrus, but swordfish famously benefits from robust seasonings.
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Pat dry the swordfish with a paper towel. Sprinkle the swordfish with some sea salt and black pepper.
Mix dry herbs such as cumin, coriander, crushed annatto seed and garlic powder in a small bowl. Drizzle some olive oil onto the mixture and blend it into the powdered mixture with the back of a wooden spoon until if forms a paste.
Dip a pastry brush into the spice paste and coat the swordfish steak on both sides.
Grill the swordfish on the stovetop or on an outdoor grill. Cook the fish until just done and remove it from the heat immediately. Squeeze lime of lemon juice over the fish and serve.
Pat dry the fish with a paper towel. Mix fresh herbs such as cilantro and basil along with salt, pepper and other dry seasonings such as mustard powder or cumin. Add citrus juice or another acidic element such as vinegar and some oil to blend all the ingredients.
Place the swordfish in the marinade, turning it over to coat both sides. Cover the swordfish with plastic wrap and store in the refrigerator for 30 minutes.
Remove the swordfish from the marinade and scape off any excess liquid clinging to the fish. Grill or broil the swordfish and serve.