Serves: 4
- ½ cup olive oil
- 1 Tbsp. soy sauce
- 1 tsp. sea salt
- 1 tsp. cracked black pepper
- 4 garlic cloves, minced
- 1 Tbsp. Victoria Taylor’s Cinnamon Chile Rub
- 1 shallot, chopped fine
- 1 Tbsp. chopped cilantro
- 4 (5 oz) swordfish steaks
Mix olive oil, soy sauce, sea salt, pepper, garlic, Cinnamon Chile Rub, shallot, and cilantro together in a large zip top bag. Place swordfish into the bag, making sure each steak is coated with the marinade. Refrigerate for one hour. Grill over medium heat for 2 minutes each side, or until cooked through.
