“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.
Looks marvelous. Will have to give this a try. My husband adores swordfish.
Hi Jamie — really enjoy the blog! I wonder if as a fish-lover you’ve ever used the EDF seafood selector… helps you find the most sustainable, ethically-sourced kinds of fin fish & shellfish
http://seafood.edf.org/
I also love this top 10 guide
http://www.davidsuzuki.org/what-you-can-do/food-and-our-planet/suzukis-top-10-sustainable-seafood-picks/
I’ve heard swordfish is most sustainable when it’s domestic and harpoon-caught.
Finally, I don’t know if you know about Table to Farm, a great podcast thru Slate magazine — http://www.slate.com/articles/podcasts/table_to_farm/2013/03/table_to_farm_a_new_slate_podcast_about_where_our_food_comes_from.html Their pilot ep is about where most of our scallops come from in NYC, highly recommended.
Sorry to be sharing “ethically-sourced fish” instead of a fun recipe… but it’s something that’s been nagging in the forefront of my mind while grocery shopping lately!
I made this a couple of days ago and it was fantastic! The swordfish turned out tender and flaky and the sauce (which made enough for 4 steaks) was delicious. I used organic canola oil and reduced it to 2 tablespoons (1 to sear the steaks and 1 in the sauce). Thanks very much for posting—I’ll be using this recipe often.
Thanks so much, Lynn! I’m thrilled that you liked it and will make it again. (Makes me want to revisit it!)