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12 garlic cloves
1/3 cup Private Reserve extra virgin olive oil
3 tbsp fresh lemon juice
1 1/2 tsp ground cumin
1 tsp coriander
1 tsp sweet Spanish paprika
3/4 tsp salt
1/2 tsp freshly ground black pepper
4 7-oz swordfish steaks from sustainable sources
Crushed red pepper, optional
Lebanese Rice or Mediterranean Potato salad
In a food processor, blend the garlic, lemon juice, olive oil, spices, salt and pepper for about three minutes or until well-combined forming a thick and smooth wet spice rub.
Pat the swordfish steaks dry and apply the spice rub mixture generously on both sides.
Now place the swordfish steaks in a dish and set aside for a few minutes while you heat up the grill. (If you have time, though, cover and refrigerate for 1 to 3 hours).
Preheat a gas grill on high (be sure to have wiped the grates with an oiled paper towel). When ready, grill the fish steaks on high heat for 5 to 6 minutes on each side (a total of 10-12 minutes), turning over only once. Serve immediately. Add a pinch of crushed red pepper, if you want some heat!