“I thought it would have fins on the end… or something,” B says to me as he glides into the kitchen, peering over my shoulder into the pan — his sense of smell and curiosity getting the best of him from where he sat in the living room.

Fins! Fins? Or something.

The guy just wrote a book; I’ll cut him a break. This is one fish — and CURRY — he’s not familiar with. BA-DUM.

I got jokes. I also got good intentions when it comes to feeding my man. I don’t feel bad about only cooking fish for him — I don’t eat chicken, turkey, or any red meat, as you may recall — but I do want to mix it up for him, and make sure he’s satisfied with dinner each night. I do it for myself too! Because swordfish is not in our regular cycle of TV Dinners — at least not in the same way that tilapia, mahi mahi or scallops are — I decided it was time. It’s more substantial, more meaty, more steak-like than lighter, flakier fish — but just as delicious and easy to make. So don’t be scurrrred.

And while you may have your preconceived notions about curry — the sauce, not the embattled TV anchor — this one tasted much more like a sweet and sour sauce, then your typical spicy curry. I thought about punching up the spice a bit with some diced peppers or sriracha, but decided to give it a rest for the evening and let the lime, sugar and curry powder shine through. And shine they did. Served atop a bed of brown basmati rice, this was a filling, tasty meal.

Now tell me, how have you prepared swordfish lately? Leave me a comment below.

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