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Ingredients
- 4 x 8-ounce swordfish steaks, thawed
- 1 Tbsp. Onion pwdr
- 3/4 tsp Black pepper
- 1/4 tsp White pepper
- 1 Tbsp. Salt
- 1 Tbsp. Thyme
- 1/2 tsp Annatto pwdr, (for color)
- 2 tsp Hungarian paprika
- 1/4 tsp Sage
- 1/4 tsp Rosemary
- 1 tsp Ancho pasilla cayenne chile, powdered
Directions
- Put ingredients in mortor and grind. A spice grinder makes the rub too fine. Store excess in tightly-sealed jar.
- Thaw the swordfish steaks and sprinkle Cajun seasoning generously on both sides. Place the steaks on a small grill over a glass baking dish so which the liquid which comes out of the fish does not wash away the seasoning.
- Marinate for 1-2 hrs at room temperature.
- Grill the steaks over warm coals with some mesquite chips for flavor. Don't OVER COOK. Remove the steaks when the meat at the center of the steak has just turned white, about 140F. Check for doneness with two forks and open up a section of the steak to see into the center.
- Serve with dirty Cajun Rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 34g | |
| Calories 50 | |
| Calories from Fat 8 | 16% |
| Total Fat 0.95g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6984mg | 291% |
| Potassium 218mg | 6% |
| Total Carbs 11.3g | 3% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.95g | 2% |
| Protein 1.83g | 3% |
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