Grilled Swordfish

• 1 cup olive oil
• 1/2 cup annatto seeds or 1 tablespoon turmeric
• 8 six-ounce swordfish steaks
• Freshly ground black pepper to taste
• Mango and black-bean salsa (see recipe)
• Grilled plantains (see recipe)
• 16 lime wedges

1. In a small heavy pan, heat oil with annatto seeds or turmeric.
2. Bring to a simmer and turn off heat.
3. Allow to steep for 30 minutes.
4. If using annatto seeds, strain and reserve for another use.
5. If using turmeric, it will have settled to the bottom; do not disturb it.
6. Arrange fish in shallow nonreactive pan.
7. Pour oil over fish and turn to coat.
8. (If using turmeric, pour carefully so turmeric stays in the pan.)
9. Refrigerate at least one hour, turning the fish from time to time; for best color, refrigerate overnight.
10. Prepare an outdoor or top-of-the-stove grill for moderate heat.
11. Drain fish and season with pepper.
12. Grill on both sides, following Canadian rule: measure fish at thickest point and cook 10 minutes to the inch.
13. Serve the fish with the salsa and plantains, garnished with lime wedges.

olive oil, annatto seeds, freshly ground black pepper, mango, plantains, lime wedges

Taken from cooking.nytimes.com/recipes/11901 (may not work)