Swordfish with Summer Salsa

Irv Miller

Ingredients:

For the spice rub:

1 teaspoon smoky paprika (La Chinata brand preferred)
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon allspice
1 tablespoon ground cumin
1 tablespoon ground coriander
3/4 teaspoon fine sea salt
6 tablespoons extra virgin olive oil

For the salsa:

1 tablespoon finely chopped red onion
1 cup cubed mango
1 cup cubed red seedless watermelon
2 tablespoons finely chopped cilantro
1 teaspoon finely chopped serrano peppers (add seeds for additional heat)
1 tablespoon extra virgin olive oil
2 tablespoons lime juice
1/2 cup coarsely crumbled feta cheese

For the swordfish:

2 tablespoons olive oil
8 (4 ounce) skin-on or skinless 1-inch thick-cut swordfish steaks
Extra oil for the grill grates

Instructions:

For the spice rub: Place spices and olive oil into a small mixing dish, and then use a fork or whisk to blend together. Set aside.

For the salsa: Place the onion, mango, watermelon, cilantro, peppers, olive oil and lime juice into a mixing bowl. Stir to blend well. Add crumbled feta and stir. Set aside.

For the swordfish: Preheat the grill to medium-high heat. Rub each fish steak with 1 teaspoon of the spice rub. Rub the grill grates with a kitchen towel dipped in oil. Gently place fish steaks onto grill over open fire for 5 to 7 minutes each side.

To assemble: Place grilled swordfish steaks onto a platter or individual plates. Spoon salsa over the steaks and serve.