Blackened Swordfish with Mixed Spices and Grapefruit Salad
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.
- 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
- 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.
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