Chile-Rubbed Swordfish Kebabs with Cucumber Salad

• FAST
• HEALTHY
• STAFF-FAVORITE

Ingredients

1. Vegetable oil, for the grill
2. 1 1/2 tablespoons pure ancho chile powder
3. 3/4 teaspoon ground cumin
4. 3/4 teaspoon ground coriander
5. Scant 1/2 teaspoon caraway seeds
6. Scant 1/2 teaspoon cayenne pepper
7. 3 large garlic cloves, smashed
8. 1/4 cup extra-virgin olive oil
9. Salt and freshly ground pepper
10. 2 pounds skinless swordfish steaks (3/4-inch thick), cut into 1-inch pieces
11. 3 tablespoons fresh lime juice
12. 3/4 teaspoon sugar
13. 4 kirby cucumbers, thinly sliced
14. 1/2 small red onion, thinly sliced
15. 1 small green chile, such as a serrano, thinly sliced
16. 3 tablespoons finely chopped mint

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.
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.
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.