Spicy Moroccan Swordfish
4 (6 oz) swordfish steaks, 1 1/4-inch thick, skin removed
2 tbsp cumin seeds, toasted
2 tbsp cracked coriander seeds, toasted
2 tbsp cracked black peppercorns, toasted
1/4 tsp course sea salt
1 tsp turmeric
1 tbsp harissa (optional)
1/2 olive oil
1/2 cup cilantro, chopped
2 garlic cloves, chopped
Start off by toasting seeds in a dry skillet. In a nonreactive bowl, combine all marinade ingredients. Place the swordfish in the bowl with the marinade. Turn once to coat evenly. Cover with plastic wrap; let marinate in frig for 6-12 hours.
Prepare a grill, or preheat broiler. Remove fish from the marinade shaking gently, leaving most of the spices on the fish.
Grill or broil the fish 8-10 minutes on each side.