- Vegetable oil, for the grill
- 1 1/2 tablespoons pure ancho chile powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- Scant 1/2 teaspoon caraway seeds
- Scant 1/2 teaspoon cayenne pepper
- 3 large garlic cloves, smashed
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 2 pounds skinless swordfish steaks (3/4-inch thick), cut into 1-inch pieces
- 3 tablespoons fresh lime juice
- 3/4 teaspoon sugar
- 4 kirby cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
- 1 small green chile, such as a serrano, thinly sliced
- 3 tablespoons finely chopped mint
- 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.
- 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.
- 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.
The swordfish can be marinated for up to 4 hours in the refrigerator. Let stand at room temperature for 15 minutes before grilling.
One Serving: 243 cal, 11 gm fat, 2.4 gm saturated fat, 4.5 gm carb, 1 gm fiber.