Swordfish, the steak of seafood, spiced with Curry Powder and Paprika stars in this dish.
We love a great piece of swordfish. And we’re very fortunate because Swordfish in our part of the world is very often a supermarket special. Ours came from Whole Foods at 25 percent off plus that nice little 10 percent for being Amazon Prime devotees. In this dish, the fish is complemented by cherry tomatoes and spinach and a lovely dusting of spice. We cooked ours in salted butter. When the cherry tomatoes burst, they made a buttery sauce full of curry flavors. We served the fish with a garlic-topped toasted baguette to sop up the sauce. Be sure to use a skillet with a lid to cook it. All in all this wonderful dish came together in all of 20 minutes!
Not too long ago, Swordfish had some strikes against it.
Swordfish has a lot of pluses. High in vitamin D, it supports bone health. It has an imposing list of protein, minerals, and vitamins and it is good nutrition. The bugaboo is that it. can be high in mercury and until recently, it was overfished. However, topping the list of mercury found in fish are Bluefin Tuna, Chilean Sea Bass (or Patagonian Toothfish), Grouper, Monkfish, Orange Roughy –even farmed Salmon. My authority on all things seafood, www.seafoodwatch.org, lists North Atlantic Swordfish as a “Best Choice,” a notable achievement. Swordfish supplies have now been replenished. And the risk from mercury is really confined to young children, pregnant women, and nursing mothers. Be sure to bookmark www.seafoodwatch.org to check all the seafood you buy. The Monterrey Bay Aquarium is behind it and it’s FREE! Now for today’s recipe and after it, some other ways to enjoy swordfish.
Curried Swordfish With Roasted Tomatoes, Spinach and Garlic Toast
Swordfish is complemented by cherry tomatoes and spinach and a lovely dusting of spice. Cooked in salted butter, when the cherry tomatoes burst, they made a buttery sauce full of curry flavors. We served the fish with a garlic-topped toasted baguette to sop up the sauce.
- 2 tablespoons salted butter
- 1 tablespoon Madras curry powder
- 2 teaspoons sweet paprika
- 1¼ teaspoon coarse sea salt
- ½ teaspoon black pepper
- 4-(8-ounce) swordfish steaks
- 6 oz. baby spinach
- 10 oz. grape or cherry tomatoes
- 1 baguette, cut lengthwise
- 1 large garlic clove, peeled and halved
- 1 lemon, cut into wedges
- Step 1 Heat the butter in a large nonstick skillet over medium-high heat until melted. Stir together the curry, paprika, salt and pepper. Pat the swordfish dry, and season on both sides with the spice mixture. Cook one side of the fish without moving it, until it is golden and releases easily, about 3 minutes.
- Step 2 Flip the fish, add the greens and tomatoes (on the vine), scattering evenly over the top of the fish. Cover with a lid, reduce the heat and cook over medium heat until greens are wilted, tomatoes have burst and fish is just cooked through but still very moist, 4 to 5 minutes.
- Step 3 Meanwhile, toast the bread: While warm, rub each piece vigorously with the garlic clove.
- Step 4 Remove the fish from the heat and serve immediately, with toasted garlic bread, spooning the juices from the pan over each portion. Squeeze lemon over the top.