India-Spiced Swordfish Recipe

An easy preparation of a familiar fish with a couple of interesting and delicious twists

India-Spiced Swordfish with Broccoli Raab and Banana Pepper YogurtZach Stovall

This simple, fast recipe retains all the great qualities of the swordfish, with the distinctive flavor complemented by a suite of India-inspired spices. The richness is offset by the slight bitterness of broccoli raab. This preparation also works great with any other firm, full-flavored fish, or even chicken. The banana pepper yogurt sauce offers a refreshing departure from traditional tartar sauce and makes a great substitute with any fish you prepare.


Banana Pepper Yogurt Sauce

  • 1⁄2 cup pickled banana peppers, chopped finely
  • 1 clove garlic, microplaned
  • 1 oz. fresh ginger, microplaned
  • 1 cup plain, high-­quality yogurt
  • Zest and juice of 1 lime
  • Fresh mint, basil and ­cilantro, torn

India-Spiced Swordfish

  • 4 swordfish portions, 6 to 8 oz. each
  • 1 tbsp. whole coriander
  • 1 tbsp. cumin seeds
  • 1 tbsp. fennel seeds
  • 1⁄4 tsp. curry powder
  • 1⁄8 tsp. chili flakes
  • 1 tbsp. salt
  • 1 lb. broccoli raab
Step 1.Zach Stovall
Step 2.Zach Stovall
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Step 5.Zach Stovall


  1. Mix the ingredients for the banana pepper yogurt sauce in a bowl. This may be made a couple of hours ahead and refrigerated.
  2. Combine the swordfish spices, except salt, and toast in a sauté pan until the mixture begins to smoke. Cool and put mixture in a spice grinder, add salt, and grind until powdery.
  3. Coat the fish fillets with spice mixture and bake at 300 degrees for 10 to 15 minutes. Use cake tester to check for doneness.
  4. While the fish is baking, steam the broccoli raab.
  5. Place a bed of steamed broccoli raab on each plate, lay the finished fish portion on top, and drop a dollop of the yogurt sauce atop the fish.
Brandon McGlamery is head chef and partner of Luma on Park ( and Prato ( in Winter Park, Florida, as well as the author of "9 Courses."Zach Stovall