Cumin-Coriander Crusted Swordfish

 1 lb swordfish

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp garlic salt

1 tbsp cracked black pepper 

Salsa:

1 avocado, diced

2 plum tomatoes, diced

2 tbsp cilantro, chopped

juice of 1 lime

 Cut swordfish into 4 pieces. 

Combine cumin through black pepper. Rub all sides of swordfish.

Combine all ingredients of salsa including any left over spice rub.

Grill swordfish until flesh flakes easily with a fork.

Top with avocado-tomato salsa. 

Yields 4 servings 

© Donna Detter, the Guiltless Gourmet, 2009

And, yes, this is on top of my Mexican rice.