Ingredients

4 - 6 oz fresh swordfish steaks

1 T of WildCheff Cinnamon Chile Spice Rub

1 shallot, minced

4 cloves of garlic, minced

1 T of cilantro, rough chopped

½ C of olive oil

1 T of soy sauce

1 tsp of sea salt

1 tsp of cracked black pepper

Directions

Place all ingredients except swordfish into a large zip lock bag. Mix ingredients together, then add swordfish steaks to bag. Seal bag (remove excess air when you seal bag). Maneuver bag so that fish gets coated by marinade, then place into refrigerator for 1 hour. Grill over medium heat for approximately 2 minutes per side, or until cooked through. Serve with your favorite flavor of couscous, accompanied by fruit salsa.