Author Notes
I was terrified of swordfish when I was a little girl, I'd never really seen one but I was sure that they lived in the East River and could saw through the Midtown Tunnel, so they could poke us with their swords. I had a very active imagination as a child. On a more culinary note I have been obsessed with my NoCal cookbooks, (it happens every summer), I've looked through Jeremiah Towers Cooks and Platter of figs about 50 times...and there's a recipe in Platter of Figs for this wonderful Yellow Dinner...which brought my mind to Indian spiced fish, which then traveled over the half jar of tandoori paste I have in my fridge...and so on. So I've have been mulling over this recipe for a few days, and then much to my dismay they made some thing similar on Next Food Network Star. -pouty face- anyway I love tacos, I love tandoori spices and meaty swordfish is perfect perfect for this! I have two sauces, a fresh yellow tomato/peach "chutney" and a spicy green yogurt. - Aliwaks —Aliwaks
Ingredients
- Fresh Yellow Chutney
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1 cup peeled, diced, seeded, yellow tomato
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1 cup peeled, diced peach
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2 T veg oil
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3 T cider vinegar
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1 T honey
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1 T tamarind puree or pomegranate molasses
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1/4 cup yellow raisins, soaked in hot water to plump.
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2 T minced ginger
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2 cloves garlic
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1 T black mustard seeds
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½ T coriander seeds
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1 T cumin, ground
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1 , diced jalepeño pepper
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3 green cardamom pods, crushed
- Tandoori Swordfish & Yogurt Sauce
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1.5 pounds
sword fish steaks
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4 T tandoori paste
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1/2 cup plain yogurt
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1 T grated ginger
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YOGHURT SAUCE
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1 cup plain yoghurt
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½ cup cilantro, stems & leaves
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¼ cup fresh mint leaves
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1
minced, seeded, deviened serrano
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1 clove garlic
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Juice of 1 lime or lemon
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salt & pepper
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ACCOUTREMENTS
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1 C seedless (or seeded) cucumber, peeled diced ½ cup sliced radishes ½ cup shredded cabbage ¼ C red onion minced, sliced fresh hot peppers
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¼ cup mint leaves lemon wedges
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8 flour tortillas 2 T butter or Ghee
Directions
- Fresh Yellow Chutney
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Place tomatoes & peaches in a non-reactive bowl
Salt generously.
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Saute ginger, jalapeño, raisins and garlic in 1 T oil till soft.
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Whisk in honey, tamarind (or pom. molasses) & vinegar, pour over tomato/peaches
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Add 2nd T of oil to pan and add mustard seed, coriander, cumin & cardamom, Saute until mustard seeds POP
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Add spices to tomato/peaches
Let sit awhile, so the flavors meld, can be done a day ahead
- Tandoori Swordfish & Yogurt Sauce
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Yoghurt Sauce:
Blend the cup of yoghurt, cilantro, mint, garlic & serrano together till smooth & green, season to taste with lime/lemon, salt & pepper, if you want more heat, add another serrano or a hottter pepper, if you want less heat, use less pepper or omit entirely
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Whisk together Tandoori paste, (1/2 cup) yogurt, grated ginger
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Cut fish into large 2 -3” chunks
Marinate sword fish an hour or two or up to 1 day
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Wipe off excess marinade, give a sprinkle of salt and a grind of pepper
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Skewer about 4 chunks per skewer, you should have 8 Skewers, 2 per person
Grill on high heat 5 mins on 1 side ..3-4 on the other
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Assembly:
Grill flour tortillas, the brush with butter
Place a few swordfish chunks inside
Add a good spoonful of “chutney”
Drizzle with yoghurt sauce
And sprinkle on cucumbers, red onion, radishes, bit of cabbage & fresh herbs, more hot peppers if that's your thing
Add a squeeze of lemon
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Would be great with Fresh Melon or Mango Margaritas, maybe some coconut basmati rice or grilled sweet potato wedges brushed with lime juice & garam masala...wine wise I had this really lush juicy Albarino , CANA was the name it was really full of fruit, bursting with fruit actually, on that note a Trebianno would work too.
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