Seasoning mix 1 tb Cayenne pepper

1 tb Salt

1 1/2 ts Garlic powder

1 1/2 ts Onion powder

1 1/4 ts Fennel seed; ground

1 ts Anise seed; ground

1 ts Ground cinnamon

1 ts Ground cloves

1 ts Ground ginger

3/4 ts Black pepper

1/2 ts White pepper

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6 Swordfish steaks; at room te

4 tb Unsalted butter; melted

Recipe by: Chef Paul Prudhomme’s Fiery Foods That I Love Preparation Time: 15:0 Combine the seasoning mix ingredients in a small bowl.
Place the broiler rack in the middle position and preheat the broiler.
Dip each steak in melted butter, coating both sides.
Sprinkle one side of each steak with 3/4 teaspoon of the seasoning mix and place seasoned side down on a broiler-proof pan. Season the other side of each steak with 3/4 teaspoon seasoning mix.
Broil until the tops are browned but not burned, about 4 minutes.
Serve immediately.

Note: You may also add shrimp to this soup for variation.

———————————-MARINADE———————————- 8 Cloves Crushed Garlic

2 tb Minced Cilantro Root

1 ts White Pepper

1/2 ts Salt

2 tb Fish Sauce (Nam Pla)

1 1/2 tb Sugar

———————————–SHRIMP———————————– 1 lb Shrimp, Shelled & Deveined

3 tb Oil

1 Tomato, Cut Into Wedges

1 Cucumber, Sliced

The garnish of tomato and cucumber slices adds freshness to this rich spicy dish, which should be served with plenty of fresh vegetables.
Thoroughly mix together all the marinade ingredients. Combine the shrimp with the marinade and set aside to marinate for 10 minutes.
Heat a medium skillet, add the oil and saute the marinated shrimp for 4 minutes.
Remove to a serving plate and garnish with the tomato and cucumber.