1 tsp. minced garlic
1 tsp. ground cumin
1 tsp. chili powder
2 tbsp. chopped fresh oregano
2 tbsp. chopped cilantro
6 tbsp. orange juice combined with 2 tbsp. lime juice
4 dashes Tabasco sauce
2 tbsp. extra virgin olive oil

Vegetable oil for brushing

1. Make the paste: In a food processor or blender, combine all the ingredients, puree and set aside.

2. Brush the swordfish steaks with vegetable oil. Over a medium fire, grill the swordfish steaks, 4 to 5 minutes per side, or until they are almost completely opaque.

3. Brush three quarters of the paste onto both sides of the swordfish steaks and cook an additional 1 minute per side.

4. Remove the swordfish steaks from the grill, brush on the remaining paste, and serve.

In this preparation it is important to coat the swordfish steaks thinly so the paste doesn't burn before the fish is cooked. Serves 4 as a main course.