Meaty, thick steaks other than tuna, such as cuts of swordfish and halibut, grill best on a medium-high fire, which simultaneously sears the surface and cooks the flesh through. Try the temp on these coriander-rubbed steaks, graced at the table with a tangy vinaigrette.
SERVES 4
CORIANDER DRY RUB
| 2 | tablespoons ground coriander |
| 2 | tablespoons paprika |
| 2 | teaspoons kosher salt or other coarse salt |
| 1 | teaspoon ground cumin |
| 4 | 1-inch-thick swordfish steaks, approximately ¾ pound each |
TOMATILLO VINAIGRETTE
| ¼ | pound tomatillos (about 4 medium), husked and rinsed, preferably, or an equivalent amount of canned tomatillos |
| ¼ | cup vegetable oil |
| 1 | tablespoon minced onion |
| 1 | tablespoon fresh lime juice |
| ½ | fresh jalapeño, minced |
| 1 | garlic clove, minced |
| ⅛ | teaspoon salt |
| Vegetable oil spray | |
| Diced red-ripe tomato, for garnish |
At least 1 hour and up to 4 hours before you plan to grill the swordfish steaks, prepare the dry rub, combining the ingredients in a small bowl. Rub the steaks with the mixture, wrap them in plastic, and refrigerate.
Prepare the vinaigrette, combining the ingredients in a food processor.
Remove the steaks from the refrigerator and let them sit covered at room temperature for about 30 minutes.
Fire up the grill, bringing the temperature to medium-high (3 seconds with the hand test).
Transfer the steaks to a well-oiled grate and grill uncovered over medium-high heat for 4 to 5 minutes per side, until opaque throughout. Rotate the fish 180° once on each side. If there is any resistance when you turn or rotate the fish, re-oil the grate. If grilling covered, cook for the same amount of time, turning and rotating in a similar manner.
Serve the steaks hot, drizzled with the vinaigrette. Swordfish doesn't make good leftovers, so eat up. If you're looking for a different kind of side dish, the tangy steaks can hold their own with a red chile Enchilada Casserole.