6 swordfish steaks, each about 6 oz. [You can instead use beef as well]
1 onion, grated
3 TBS fresh lemon juice
2 cloves garlic, minced
2 TBS ground coriander
pinch of cayenne
1 tsp. paprika (preferrably turkish)
1/4 cup olive oil (extra virgin)
6 bay leaves
salt and pepper
Place the swordfish in a shallow nonreactive container. In a bowl, whisk together the onion, lemon juice, garlic, coriander, cayenne, paprika and 1/4 cup oil. Pour over fish and cover with the bay leaves. Cover and marinate for at least a day. Immediately before cooking, sprinkle one side with salt and pepper. Grill over heat, brushing each side with any leftover sauce. Serve and enjoy!
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