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
- 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
- Mix the ingredients for the banana pepper yogurt sauce in a bowl. This may be made a couple of hours ahead and refrigerated.
- 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.
- Coat the fish fillets with spice mixture and bake at 300 degrees for 10 to 15 minutes. Use cake tester to check for doneness.
- While the fish is baking, steam the broccoli raab.
- 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.