Grilled Swordfish with Coriander and Orange Recipe

Ingredients:

• 2 swordfish steaks
• 2 tablespoons whole grain mustard
• 2 tablespoons coriander seeds, coarsely crushed
• 2 tablespoons rosemary needles, coarsely chopped
• Kosher salt, to taste
• Pepper, to taste
• 1 satsuma orange, cut in half
• 1 teaspoon high heat cooking oil

Directions:

1. Preheat oven to 400°F.
2. Pat fish dry with paper towels. Rub all over with mustard. Evenly sprinkle both sides of fish with coriander, rosemary, salt, and pepper.
3. Heat a cast iron grill pan on high until smoking. Brush pan lightly with oil. Lay swordfish on grill. Place satsuma halves cut-side down on empty part of pan. Sear both fish and orange 2 to 3 minutes until dark grill lines appear. Rotate 90 degrees and cook 2 to 3 minutes more to create a crosshatch pattern. Remove satsumas and set aside. Flip over swordfish and transfer grill pan to oven.
4. Roast 5 to 6 minutes until fish is cooked through and a probe thermometer entered into the thickest part reads 130°F.
5. Remove fish from pan and set on warm plate. Squeeze grilled satsuma over fish and serve.