Tamarind Glazed Swordfish with Lime, Cilantro and Tamarind Sauce

Name: Tamarind Glazed Swordfish with Lime, Cilantro and Tamarind Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 Handful cilantro, including stems; 2 anchovy fillets, mashed, or an equivalent amount of paste; 3 garlic cloves, or more to taste, peeled; 2 one-inch cubes of solid, seeded tamarind pulp (known in some shops as tamarind paste); 2 limes; 1 Tbsp olive oil; 59 milliliters raw pumpkin seeds; 59 milliliters rice wine (or white wine); 2 servings Salt and pepper; 3 Tbsps (divided) organic soy sauce (one with a rich taste, and not too salty); 340 grams swordfish steaks; 1 Tbsp flavorless vegetable oil; 1 medium yellow onion, peeled and quartered

Tamarind Glazed Swordfish with Lime, Cilantro and Tamarind Sauce is a gluten free, dairy free, and pescatarian main course. One portion of this dish contains around 41g of protein, 30g of fat, and a total of 539 calories. This recipe serves 2. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up handful of cilantro, soy sauce, swordfish steaks, and a few other things to make it today. To use up the ice cubes you could follow this main course with the Nectarine, Blackberry, and Pecan Sundaes as a dessert.

Instructions

BEGIN TO MAKE THE GLAZE: Soften one of the cubes of tamarind paste in a small bowl with about two tablespoons of very hot water.

Ingredients you will need

Tamarind Paste

Glaze

Water

Equipment you will use

Bowl

Let it sit, stirring occasionally, while you prepare the sauce for the fish.

Ingredients you will need

Sauce

Fish

Put the cilantro, garlic, tamarind, 2 tablespoons plus one teaspoon of soy sauce, the onion, shallots, anchovies or anchovy paste, and the juice of half of one lime into your food processor. Pull the tamarind apart into small pieces before putting into the food processor, to make sure there are no hard seeds in it. If you want heat, add a fresh chili that has been coarsely chopped.

Ingredients you will need

Anchovy Paste

Anchovies

Soy Sauce

Cilantro

Shallot

Tamarind

Garlic

Chili Pepper

Juice

Onion

Seeds

Lime

Equipment you will use

Food Processor

Process for about ten seconds, scrape down, process again, scrape down and, if necessary, process a third time. You want the pieces to be small and the mixture well combined, but you do not want a liquidy puree.

Heat the vegetable oil in a small, heavy saucepan with a lid. Before it starts to smoke, add the onion, cilantro and tamarind mixture and stir well. Simmer for about ten minutes, stirring occasionally.

Ingredients you will need

Vegetable Oil

Cilantro

Tamarind

Onion

Equipment you will use

Sauce Pan

Put the lid on and set aside. It will hold, unrefrigerated, for a few hours.

PREPARE THE FISH: Fire up your grill to medium heat or preheat your oven on the broiler setting. If broiling, put some foil down on the pan. Pat dry the swordfish steaks and sprinkle well with salt. Rub in the olive oil. Juice another half lime and set aside.

Ingredients you will need

Swordfish Steaks

Olive Oil

Juice

Fish

Lime

Salt

Dry Seasoning Rub

Equipment you will use

Oven

Grill

Aluminum Foil

Frying Pan

FINISH MAKING THE GLAZE: Press the tamarind pulp through a fine strainer.

Ingredients you will need

Tamarind Pulp

Glaze

Equipment you will use

Sieve

Add the juice of half a lime and a teaspoon of soy sauce. Juice the other half lime and set aside.

Ingredients you will need

Soy Sauce

Juice

Lime

TOAST THE PUMPKIN SEEDS, IF USING: Preheat the oven to about 375 degrees Fahrenheit. Toast the pumpkin seeds on a baking sheet lined with parchment, on the top shelf of your oven, turning once, for about five minutes, or until lightly browned.

Ingredients you will need

Pumpkin Seeds

Toast

Equipment you will use

Baking Sheet

Oven

Remove from the oven and toss in a bowl with 1 teaspoon of soy sauce or more to taste. Put back in the oven on the parchment-lined pan for 2 - 3 minutes.

Ingredients you will need

Soy Sauce

Equipment you will use

Bowl

Oven

Frying Pan

Remove and set aside.

COOK THE FISH: When the grill or broiler is hot - you want your coals to be white -- cook the fish on one side for 3 -5 minutes minutes, depending on the thickness of the steaks and on how well you like your swordfish cooked.

Ingredients you will need

Swordfish

Steak

Fish

Equipment you will use

Broiler

Grill

While the fish is grilling, bring the sauce to a good simmer over medium heat.

Ingredients you will need

Sauce

Fish

Add the rice wine and cook for a minute or two. (When I broil, I don't pierce the foil, so that I can collect the juices, which I then strain and add to the sauce at this point.) Taste the sauce and add more lime juice -- or a pinch of sugar if it's too tart -- and salt, to taste.

Ingredients you will need

Lime Juice

Rice Wine

Sauce

Sugar

Salt

Equipment you will use

Aluminum Foil

Flip the fish over and baste with the tamarind glaze. Cook the second side, then flip once more and baste again, cooking only for about ten or fifteen seconds.

Ingredients you will need

Tamarind

Glaze

Fish

Serve with the sauce.

Ingredients you will need

Sauce

Garnish with the tamari roasted pumpkin seeds, if using.

Ingredients you will need

Roasted Pumpkin Seeds

Tamari

Enjoy!! ;o)

Equipment

Ingredients

Servings:

1Handful

cilantro, including stems 2

anchovy fillets, mashed, or an equivalent amount of paste 3

garlic cloves, or more to taste, peeled 2

one-inch cubes of solid, seeded tamarind pulp (known in some shops as "tamarind paste")2

limes 1Tbsp

olive oil 59milliliters

raw pumpkin seeds 59milliliters

rice wine (or white wine)2servings

Salt and pepper 3Tbsps

(divided) organic soy sauce (one with a rich taste, and not too salty)340grams

swordfish steaks 1Tbsp

flavorless vegetable oil 1medium

yellow onion, peeled and quartered

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. 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 Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.