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Ingredients
  • 6 to 12 garlic cloves, peeled
  • ⅓ cup extra virgin olive oil
  • 2 tbsp fresh lemon juice, more for later
  • 1 tsp coriander
  • ¾ tsp cumin
  • ½ to 1 tsp sweet Spanish paprika
  • ¾ tsp salt
  • ½ tsp freshly ground black pepper
  • 4 swordfish steaks, about 5 to 6 ounces each, from sustainable sources
  • Crushed red pepper, optional
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