Cinnamon Chile Grilled Swordfish

1 tablespoon Cinnamon Chile Rub

½ cup olive oil

1 tablespoon soy sauce

1 teaspoon sea salt

1 teaspoon cracked black pepper

4 garlic cloves, minced

1 shallot, chopped fine

1 tablespoon cilantro or parsley, chopped

4 (5 oz) swordfish steaks

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1. In a large zip top bag, add the Cinnamon Chile Rub, olive oil, soy sauce, sea salt, pepper, garlic, shallot, and cilantro. Seal and shake to mix. Add the fish.

2. Refrigerate for one hour.

3. Grill over medium heat for approximately 4-5 minutes per side, or until internal temperature reaches 135ºF.

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