Instructions: 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.

Dots notes: Ive 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!

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