Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***rub***
   2      tablespoons   coriander
   2      tablespoons   paprika
   2      teaspoons     coarse salt
   1      teaspoon      cumin
   4                    swordfish steaks -- 1-inch thick
                        approximately 3/4-pound each
                        ***vinaigrette***
     1/4  pound         tomatillos -- husked and rinsed,
                        OR canned tomatillos
     1/4  cup           vegetable oil
   1      tablespoon    minced onion
   1      tablespoon    fresh lime juice
     1/2                fresh jalapeno -- minced
   1                    garlic clove -- minced
     1/8  teaspoon      salt
                        vegetable oil spray
                        diced red-ripe tomato --garnish

Preparation:

At least 1 hour and up to 4 hours before you plan to grill swordfish steaks, prepare dry rub, combining ingredients in a small bowl. Rub steaks with mixture, wrap them in plastic and refrigerate. For the vinaigrette: Combining ingredients in a food processor. Remove steaks from refrigerator and let sit covered at room temperature for about 30 minutes. Fire up grill, bringing the temperature to medium-high (3 seconds with the hand test). Transfer steaks to a well-oiled grate and grill uncovered over medium-high heat for 4 to 5 minutes per side, until opaque throughout. Rotate fish 180F once on each side. If there is any resistance when you turn or rotate fish, re-oil the grate. If grilling 1 covered, cook for the same amount of time, turning and rotating in a similar manner. Serve steaks hot, drizzled with vinaigrette,