For the marinade:

2 T. minced garlic, or fresh

1/3 c. olive oil

2 T. lemon juice

1 t. coriander

1 t. cumin

1 t. paprika
3/4 t. salt

1/2 t. ground pepper

Place all ingredients in blender and blend until smooth. Pour 1/2 in pan large enough to fit the swordfish steaks, and pour remaining half over the top of the fish. Let sit for 20 minutes or longer in refrigerator.

4 Swordfish steaks

ground pepper flakes, cilantro, lemon juice for garnish

Heat grill (oil the grates) or sear in a skillet with olive oil. Cook each side for approximately 5 minutes or until done, slightly pink inside. Internal temperature should reach 145*. Garnish with the pepper flakes, cilantro and a splash of lemon juice.