Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   lemon juice
   2      tablespoons   dry mustard
   2      teaspoons     ground cumin
   1      teaspoon      ground coriander
   1      teaspoon      salt
     1/4  teaspoon      garam masala*
   4      8 oz          swordfish or halibut steaks -- 1-inch thick
   2      tablespoons   melted margarine or butter

Preparation:

The fragrant brushing of spices called for here will add a piquant flavor redolent of Indian cooking to fish steaks, whether swordfish or halibut. Mix together all ingredients except fish and margarine. Spread mixture evenly on both sides of fish. Place fish in shallow glass baking dish. Cover and refrigerate at least 12 hours. Charcoal Grill Method: Prepare the grill and allow charcoal to burn down to medium heat. Oil the grill rack and place the fish on the grill. Drizzle each piece with melted margarine. Turn fish over after about 7 minutes and drizzle with melted margarine. Grill for another 5-7 minutes until internal temperature has reached 155F DO NOT OVERCOOK. Oven Method: Set oven control to broil or 550F Arrange fish on rack in broiler pan and drizzle with melted margarine. Broil with tops about 4 inches from heat until light brown, about 7 minutes. Turn. Drizzle with melted margarine. Broil until fish flakes easily with fork, 5 to 7 minutes longer. * Garam masala is a blend of ground spices with many variations. It is available in Indian markets and at some supermarkets. [see Rubs and Spices recipe collection for many garam masala recipes]