Coriander & Cumin Crusted Grilled Swordfish with Avocado Relish
Coriander & Cumin Crusted Grilled Swordfish with Avocado Relish is a gluten free, dairy free, and primal recipe with 4 servings. One portion of this dish contains about 24g of protein, 23g of fat, and a total of 322 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in around 45 minutes. Head to the store and pick up avocado, olive oil, pepper, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. The Fourth Of July will be even more special with this recipe.
Instructions
In a small bowl, combine seasonings. Rub over swordfish. Preheat a grill or grill pan to medium. Cook swordfish 5-7 minutes per side, until fish is opaque in center and flakes easily with a fork.
In a medium bowl, combine relish ingredients.
Serve swordfish steaks atop relish.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Anne Amie Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.
![Anne Amie Pinot Gris]()
Anne Amie Pinot Gris
Aromas of meyer lemon, mandarin, linden flower, orange blossom. Flavor of stone fruit, crisp apples, Asian pear, cardamom. The finish has dry, long, minerality.SUGGESTED FOOD PAIRINGS: roast chicken, mussels, cheeses, grilled squash.