recipe: Curried Swordfish with Yogurt-Mint Sauce features a unique flavor combination
Peggy Lampman | Contributor
Last spring I purchased a silvery plant called “curry.” It smells just like curry and, though I knew it wasn't curry leaves, I thought it was some exotic Indian herb that could be used in a garam masala. Wrong. Though beautiful ground cover, it tastes as if I'm eating grass. It's fine for a garnish, though.
The recipe also called for cumin and parsley, which I omitted.
Good news about sustainability of swordfish: Mike Monahan, of Monahan's Seafood, tell me that according to NOAA, the swordfish stocks are fully recovered. He will address this in this Friday's Monahan's Fish Report.
Yield: 2 servings
Time: 30 minutes
2 swordfish steaks (apx. 1- 1 1/4 pounds)
2 teaspoons curry powder
1 teaspoon minced garlic
1/2 cup plain yogurt, Fage preferred
1 teaspoon lemon juice
1/2 teaspoon chopped lemon zest, plus extra zest for garnish, if desired
1 tablespoon finely chopped mint, plus extra sprigs for garnish, if desired
1/2 tablespoon chopped scallions
1. Lightly season fish with kosher salt. Combine curry, cumin and garlic and brush over the fish. Refrigerate until ready to grill.
2. In a small bowl combine yogurt, lemon juice and zest, mint and scallions. Season to taste with cayenne pepper. Refrigerate until ready to use.
3. Prepare a gas or charcoal grill, grill rack cleaned and oiled, to medium-high heat. Cook 3-5 minutes per side, depending on heat of grill and thickness of filets, or until swordfish is just cooked through and white. Spoon yogurt sauce over fish and serve.
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