Cumin-Crusted Swordfish with Cucumber-Radish Salsa

Ingredients

• 0.1 teaspoon pepper black
• 1 tablespoon peppercorns black
• 1 cup cucumber seeded chopped
• 1 tablespoon cumin seeds 
• 0.3 cup cilantro leaves fresh minced
• 2 tablespoons juice of lime fresh
• 1 cup plum tomatoes seeded coarsely chopped
• 0.5 cup radishes thinly sliced
• 0.3 teaspoon salt 
• 0.3 teaspoon sugar 
• 24 ounce swordfish steaks white firm ( 3/)
• 1 teaspoon vegetable oil 

Equipment

• bowl
• frying pan
• ziploc bags
• rolling pin
• meat tenderizer

Directions

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.
3. Sprinkle the cumin seed mixture on 1 side of each steak.
4. Heat 1 teaspoon vegetable oil in a large nonstick skillet coated with cooking spray over medium-high heat.
5. Add fish, crust sides down; cook for 5 minutes on each side or until fish flakes easily when tested with a fork.
6. Serve with salsa.