Cumin-Crusted Swordfish with Cucumber-Radish Salsa

Ingredients

• Salsa:
• 1 cup chopped seeded cucumber
• 1 cup coarsely chopped seeded plum tomato
• 1/2 cup thinly sliced radishes
• 1/4 cup minced fresh cilantro
• 2 tablespoons fresh lime juice
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Fish:
• 1 tablespoon cumin seeds
• 1 tablespoon black peppercorns
• 1/4 teaspoon salt
• 4 (6-ounce) swordfish steaks or other firm white fish (about 3/4 inch thick)
• 1 teaspoon vegetable oil
• Cooking spray

Preparation

1. To prepare salsa, combine first 8 ingredients in a medium bowl. Cover and chill.
2. To prepare the fish, combine cumin seeds, peppercorns, and 1/4 teaspoon salt in a small zip-top plastic bag. Coarsely crush the cumin seed mixture using a meat mallet or rolling pin. Sprinkle the cumin seed mixture on 1 side of each steak. Heat 1 teaspoon vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add fish, crust sides down; cook for 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with salsa.