Fish for Crish: Red

Name: Fish for Crish: Red
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 teaspoons ancho chile powder; 1 teaspoons brown or black mustard seeds; 2 Tbsps butter; 1 leave Small handful picked fresh cilantro; 1 teaspoons cumin seeds; 1 teaspoon grated fresh ginger; 2 teaspoons honey; 4 servings Kosher salt and freshly ground pepper; 4 teaspoons mirin; 4 servings Extra-virgin olive oil for dressing; 118 milliliters rice vinegar; 4 teaspoons rice vinegar; 4 smalls shallots, peeled, and sliced into thin rings (about 1/2 cup); 1 teaspoons sriracha; 907 grams swordfish steaks, about 1-inch thick or 4 (6 to 8-ounce) steaks, see Cooks Note

Fish for Crish: Red requires about 25 minutes from start to finish. This main course has 552 calories, 46g of protein, and 35g of fat per serving. This recipe serves 4. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have shallots, kosher salt and pepper, ginger, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free and pescatarian diet. Fish for Crish: Red, Pickled Red Onions, and Thai Red Curry with Vegetables are very similar to this recipe.

Instructions

Preheat the oven to 400 degrees F. Pull the swordfish out of the refrigerator and allow it to come to room temperature while you make the shallots and the sauce.

Ingredients you will need

Swordfish

Shallot

Sauce

Equipment you will use

Oven

For the pickled shallots: Separate the shallots into little rings.

Ingredients you will need

Shallot

Put them in a small saucepan, add the rice vinegar and 1/4 cup of water, and set over medium heat making sure the shallots are covered by the liquid. Bring to a boil. Once it's bubbling, turn the heat off and set aside until you're ready to serve. The pickling will bring out a natural pink hue in the shallots; beautiful!

Ingredients you will need

Rice Vinegar

Shallot

Water

Equipment you will use

Sauce Pan

For the "mole": Grind the mustard seeds and cumin seeds to a fine powder in a mortar and pestle.

Ingredients you will need

Mustard Seeds

Cumin Seeds

Equipment you will use

Mortar And Pestle

Pour into a bowl with the ginger, ancho chile powder, rice vinegar, mirin, honey, sriracha and honey.

Ingredients you will need

Ancho Chili Powder

Rice Vinegar

Sriracha

Ginger

Honey

Mirin

Equipment you will use

Bowl

Whisk together until smooth. Taste for seasoning and adjust as necessary.

Ingredients you will need

Seasoning

Equipment you will use

Whisk

Set a large cast-iron or other heavy-bottomed, ovenproof skillet over medium-high heat until lightly smoking.

Equipment you will use

Frying Pan

Sprinkle the swordfish with salt.

Ingredients you will need

Swordfish

Salt

Add the swordfish to the skillet. Cook until browned, about 3 minutes on one side. Quickly, flip the steaks and smear with a little "mole".

Ingredients you will need

Swordfish

Steak

Equipment you will use

Frying Pan

Put the pan in the oven and cook the fish until a thermometer inserted into the middle of the fish registers 125 degrees F, 5 to 7 minutes.

Ingredients you will need

Fish

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

While the fish is cooking in the oven, drain the shallots and place in a small bowl. Rip the cilantro with your hands into the bowl, then drizzle with a little extra-virgin olive oil, salt and pepper. Toss together and taste for seasoning.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Seasoning

Cilantro

Shallot

Fish

Equipment you will use

Bowl

Oven

When the fish is cooked (remember that it will keep cooking even when it's out of the oven) remove to a platter.

Ingredients you will need

Fish

Equipment you will use

Oven

Add the butter to the skillet, scraping up any caramelized bits stuck on the bottom of the skillet. Stir in the remaining "mole" and cook until hot and bubbly.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Pour over the swordfish steaks. Top with a handful of the pickled shallots and serve immediately!

Ingredients you will need

Swordfish Steaks

Shallot

Equipment

Ingredients

Servings:

4teaspoons

ancho chile powder 1teaspoons

brown or black mustard seeds 2Tbsps

butter 1leave

Small handful picked fresh cilantro 1teaspoons

cumin seeds 1teaspoon

grated fresh ginger 2teaspoons

honey 4servings

Kosher salt and freshly ground pepper 4teaspoons

mirin 4servings

Extra-virgin olive oil for dressing 118milliliters

rice vinegar 4teaspoons

rice vinegar 4smalls

shallots, peeled, and sliced into thin rings (about 1/2 cup)1teaspoons

sriracha 907grams

swordfish steaks, about 1-inch thick or 4 (6 to 8-ounce) steaks, see Cook's Note

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.