Curry-rubbed swordfish steaks with fresh green chutney
Spice up your swordfish with madras curry powder.
Ingredients
Method
For the chutney:
1) With the machine running, drop the ginger into the bowl of a food processor and process until coarsely chopped. Scrape down the sides of the bowl, then add the spring onions, mint, coriander, yoghurt, jalapeno, lime juice and salt.
1) With the machine running, drop the ginger into the bowl of a food processor and process until coarsely chopped. Scrape down the sides of the bowl, then add the spring onions, mint, coriander, yoghurt, jalapeno, lime juice and salt.
2) Process to a textured sauce similar in consistency to pesto, adding water to adjust the consistency, if necessary. Transfer to a bowl and set aside.
For the fish:
1) Position a grill pan on the rack closest to the griddle element and preheat to high. Rub the oil, curry, salt and pepper onto the fish. Carefully lay the swordfish on the preheated griddle pan and return to the griddle.
2) Cook the steaks without turning until just cooked through or until an instant-read thermometer inserted in the side registers about 57C, about 4 minutes. Transfer the steaks to 4 plates and serve with the chutney and rice, if desired.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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Overall Rating:
4.40
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