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  • Cajun-Spiced Swordfish With Green Tomato Salsa

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  • 1 large or 2 medium green tomato(es), cored, seeded and cut into 1/4-inch dice (8 ounces)
    1/4 cup red onion, cut into 1/4-inch dice
    1 to 2 teaspoons chopped garlic
    1/2 to 1 jalapeno pepper, stemmed, seeded and minced
    Juice from 1 large lime (2 to 3 teaspoons)
    1 tablespoon finely chopped cilantro leaves, plus 2 sprigs for garnish
    Pinch ground cumin
    Salt and freshly ground black pepper, to taste
    1-pound swordfish steak, preferably 1 inch thick, cut in 2 equal pieces
    1 to 2 tablespoons olive oil
    1 tablespoon Cajun seasoning, such as McCormick's brand
    Combine the green tomato(es), red onion, garlic and jalapeno pepper, to taste, lime juice and chopped cilantro in a medium bowl. Season with the cumin and salt and pepper, to taste. Cover and keep at room temperature. Leftover salsa can be refrigerated in an airtight container for 3 to 4 days.
    Brush the swordfish steaks with the oil and season all over with the Cajun spice blend.
    Prepare grill for high heat. If using a gas grill, preheat to medium. If using a charcoal grill, light charcoal or wood briquettes; when briquettes are ready, distribute them under cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat grill rack with oil and place it on grill.
    Grill swordfish steaks for about 5 minutes, then turn them over and grill for 5 minutes. Fish should be firm but not dry. Transfer to individual plates and garnish with a few tablespoons of salsa and the cilantro sprigs. Serve hot.
    Makes 2 servings.
    — Recipe from chef Rob Klink of the Oceanaire Seafood Room in D.C.
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