4 swordfish steaks, 5-6oz each, from your local Fisherman’s Market
6 to 12 garlic cloves, peeled
1/3 cup extra virgin olive oil
2 tbsp fresh lemon juice, more for later
1 tsp corriander
3/4 tsp cumin
1/2 to 1 tsp sweet Spanish paprika
3/4 tsp salt
1/2 tsp freshly ground black pepper
Crushed red pepper, optional
In a food processor, blend the garlic, lemon juice, olive oil, spices, salt and pepper for about three minutes or until well-combined forming a thick and smooth marinade.
Pat the swordfish steaks dry and place them in a pan (or a dish with sides to it) and apply the marinade generously on both sides and set aside for 15 minutes or so while you heat the grill.
Preheat your grill on high (be sure to oil the grates before using). When ready, grill the fish steaks on high heat for 4–5 minutes on one side, turn over once and grill on the other side for 3 minutes or so (the fish should flake easily, while maintaining firmness. You will likely see a bit of pink on the inside, but it should cook through by the time it gets to the table).
Finish with a splash of fresh lemon juice and a sprinkle of crushed red pepper flakes if you like heat.