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    Swordfish with a Cumin Crust

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    Swordfish with a Cumin Crust

    This aromatic spice rub cooks to a crust, sealing in the moisture of the succulent swordfish steaks.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Serves: 2


    • 2 swordfish steaks, about 1.5cm thick (from the Fish Service Counter)3 tsp Bart Cumin Seeds
    • For the salsa
    • 1 ripe avocado, halved, stoned, peeled and diced
    • ½ bunch salad onions, washed, trimmed and finely chopped
    • Grated zest and juice of 1 lime
    • 2 tomatoes, washed, deseeded and chopped
    • For the spice rub
    • 1 tsp Bart Ground Paprika
    • 1 tsp Bart Ground Ginger
    • ½ tsp Bart Ground Nutmeg
    • ½ tsp Bart Ground Cinnamon


    1. Preheat the grill to medium or prepare the barbecue. To make the spice rub, roughly crush all the spices together in a pestle and mortar or in a bowl using the end of a rolling pin. Add a little salt if desired. Tip the spice mixture onto a flat plate and turn the swordfish steaks in it to coat each side thoroughly.
    2. Cook under the grill or on the barbecue for 8-10 minutes on each side, or until the fish flakes and is just cooked and the outside is golden and crisp.
    3. Combine all the salsa ingredients in a bowl, cover and chill until needed. Serve the fish with a spoonful of salsa, Waitrose Watercress, Rocket and Spinach Salad, and lime wedges for squeezing over.

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    Cook's tips

    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.


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