(adapted from Eating Well magazine)

Place swordfish steaks in a shallow glass dish. In a small bowl, combine all remaining ingredients. Spread mixture over both sides of fish. Cover and refrigerate for 1 hour.

Prepare a charcoal fire or preheat gas grill. Once the fire is at medium heat, grill the steaks for 4 to 5 minutes per side. The flesh should be opaque. Remove from the grill. Cut each steak into two portions and serve. Serves 4.

167 calories per serving: 19 G protein, 9 G fat, 3 G carbohydrate, 89 Mg sodium, 38 mg cholesterol.

Dots notes: I've made this using swordfish or yellowfin tuna. I always double the number of hot peppers (usually several large jalapenos or lots of small serranos) and the garlic. I serve this with Chardonnay or Sauvignon Blanc, vegetable, salad or slaw, & couscous or rice. Try to avoid getting the turmeric on the counter top (it stains)! Enjoy!

Chile-Heads Digest V2 #275

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.