Swordfish (Or Halibut) With A Cumin Crust

• 2 swordfish steaks, about 1/2in thick
• 3 teaspoons cumin seeds
• For the salsa
• 1 ripe avocado, halved, stoned, peeled and diced
• 3 scallions, washed, trimmed and finely chopped
• 1 lime, juice and finely grated zest
• 2 tomatoes, washed, deseeded and chopped
• For the spice rub
• 1 teaspoon paprika
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon

1. Preheat the broiler to medium or prepare the barbecue. To make the spice rub, roughly crush all the spices together in a pestle and mortar or in a bowl using the end of a rolling pin. Add a little salt if desired. Tip the spice mixture onto a flat plate and turn the swordfish steaks in it to coat each side thoroughly.
2. Cook under the broiler or on the barbecue for 8-10 minutes on each side, or until the fish flakes and is just cooked and the outside is golden and crisp.
3. Combine all the salsa ingredients in a bowl, cover and chill until needed. Serve the fish with a spoonful of salsa, a green salad, and lime wedges for squeezing over.

swordfish steaks, cumin seeds, salsa, avocado, scallions, lime, tomatoes, rub, paprika, ground ginger, ground nutmeg, ground cinnamon

Taken from www.food.com/recipe/swordfish-or-halibut-with-a-cumin-crust-411965 (may not work)