Sign Up for the Recipe Publishing Newsletter
Blackened Swordfish with Mixed Spices
This delicious swordfish recipe is designed with spice-lovers in mind. Featuring a mouthwatering blend of cayenne pepper, coriander, cumin, turmeric and lime juice, and this fiery hot swordfish recipe will send your taste buds into orbit.
This recipe is based on a traditional Indian swordfish recipe and you can serve it with jasmine rice or naan bread if you like, as well as the salad. The grapefruit salad is very simple and you can serve a creamy potato salad on the side too, if you want, instead of the rice or bread. Although creamy potato salad is not Indian, it does contrast well with the spicy fish because it is so cooling.
You might want to open a window while you cook the fish because dishes like this one tend to produce tear-inducing smoke, so you will want to get the air circulating.
Indian Fried Swordfish with Grapefruit Salad
Ingredients -
4 swordfish steaks, ½ inch thick
2 ½ tablespoons cayenne pepper
2 ½ tablespoons ground coriander
6 tablespoons water
1 teaspoon ground cumin
4 teaspoons fresh lime juice
2 teaspoons salt
½ teaspoon turmeric
1 package mixed salad leaves
1 drained can grapefruit segments
4 sprigs fresh mint, for garnish
Vegetable oil, for frying
Preparation:
Stir the cayenne, coriander, cumin, turmeric, salt and lime juice together.
Add the water and stir to make a thick paste.
Taste the mixture - it should be quite salty and a little sour.
You can add more salt if you want.
Rub the paste over both sides of the fish and let it marinade for 15 to 30 minutes in the refrigerator.
Rub vegetable oil over the bottom of a heavy skillet and heat it over a moderately high heat.
Fry the steaks, 2 at a time, until they are just cooked through and browned all over.
This should take about 7 minutes per side. Flip the fish once during cooking.
Transfer to a heatproof plate and keep the fish warm in a low oven.
Repeat with the other 2 swordfish steaks, adding a bit more oil if needed.
Divide the salad leaves and grapefruit segments between 4 serving plates.
Top with the fish and a sprig of fresh mint.
(Serves 4)
Wine Suggestion:
Which Wine for Blackened Swordfish
Try a California Riesling with this tasty Indian fish dish. The 2005 Bonny Doon Vineyard Riesling costs around $12 and goes especially nicely with this dish, thanks to its apple aroma and medium-sweet flavor and hints of melon. This slightly fruity Riesling gives a nice contrast with the spicy swordfish.
Photo Description:
When you fry coated fish over a very high heat, you can expect to blacken the surface, or at least turn it a deep brown color, which is certainly the case here. As you can see in the photo, this fish positively glistens and the vivid green of the fresh mint and salad leaves complement the overall look of the dish. If you normally opt for very plain swordfish, perhaps pan-fried by itself and served with a lonely lemon wedge, why not let this authentic Indian fish recipe inspire you? Marinating the swordfish in a spicy paste before pan-frying it to perfection gives an absolutely fantastic result.
How to Blacken Fish on the Grill
Blackening can be used for fish, meat, and other foods. Steak and chicken can be blackened, and you might have tried blackened salmon or a blackened swordfish recipe. Although blackening is associated with Cajun cuisine, it is believed to be a more modern invention, made popular by chef Paul Prudhomme who wanted to recreate the style and flavor of charcoal grilling. Firm fish like swordfish and amberjack are best for blackening. Delicate fish like sole or snapper would just fall apart.
When food is blackened, it is dipped in melted butter and then in various spices and herbs. Oregano, chilies, salt, thyme, garlic, peppercorns, and onion powder are popular. The food is then cooked in a very hot skillet made of cast-iron. The crust turns blackish brown and this is a combination of the charred spices and the browned milk solids from the butter.
A Grilled Blackened Fish Recipe
Although you can blacken foods indoors in a cast-iron pan, you can also do it on the grill, and this will not fill your kitchen with smoke. You will need six firm fish filets, a cup and a half of melted unsalted butter and three tablespoons of Cajun blackening spices. Preheat your cast-iron skillet on the grill over a high flame. Keep half the butter for serving and dip the fish into the rest.
Sprinkle the blackening spices on both sides. Cook for two minutes in the skillet then flip the fish over. Pour a teaspoon of butter on the cooked side and cook for two more minutes or until the fish is cooked. You can cook a couple of fish at a time, and you should wipe the skillet between each batch and keep the temperature very hot.
Learn More About Wine>> California Wine Country Mini Articles are spread through out the site get a list of articles at this link.
