Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6

How to Make It

Step 1    

Light a grill. Lightly oil the grate. In a medium bowl, combine the ancho powder, cumin, coriander, caraway seeds and cayenne pepper with the garlic and mash to a paste with the back of a spoon. Stir in the olive oil and season generously with salt and pepper. Add the swordfish and toss well to coat. Thread the swordfish chunks on twelve 8-inch bamboo skewers.

Step 2    

In another medium bowl, combine the lime juice with the sugar and stir until the sugar has dissolved. Add the cucumbers, onion, green chile and mint. Season with salt and pepper.

Step 3    

Season the swordfish with salt and grill the skewers over a hot fire, turning occasionally, until lightly charred and just cooked through, about 4 minutes. Transfer the swordfish skewers to a platter and serve right away with the cucumber salad.

Make Ahead

The swordfish can be marinated for up to 4 hours in the refrigerator. Let stand at room temperature for 15 minutes before grilling.

Notes

One Serving: 243 cal, 11 gm fat, 2.4 gm saturated fat, 4.5 gm carb, 1 gm fiber.

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