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Swordfish with a Cumin Crust
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This aromatic spice rub cooks to a crust, sealing in the moisture of the succulent swordfish steaks.
Other firm white fish steaks, such as halibut, also work well in this recipe. Make a large batch of the spice rub and keep in an airtight container for up to 1 month. Use as a rub for chicken breasts or lamb chops.
See our Outdoor Eating and Food Safety Leaflet for safe barbecuing.
Typical values per serving:
per serving (based on 150g swordfish steak)
This recipe was first published in May 2004.