A rare but delicious delicacy – Pumpkin Swordfish is in season (well, kind of) and it’s the best swordfish you ever ate! With a gorgeous “pumpkin” color ~ it’s a sweeter variety that is more buttery in flavor with a juicy texture.
2teaspoonsneutral oil such as expeller pressed safflower oil
Green Masala Paste: Makes 2/3 cup
1cupparsley or cilantrowashed & dried (firmly packed)
1/4cupmint leaves washed & dried; packed (Use additional mint leaves for garnish)
1 1/2tablespoonsfresh ginger peeled and chopped
1 1/2tablespoonsfresh garlic peeled and chopped
1/2 - 1 teaspoon hot green chilesstemmed and chopped –jalapeño or serrano (serranos are hotter!)
1teaspoongaram masala seasoning
6tablespoonsneutral oilsuch as expeller pressed safflower oil
2tablespoons filtered water
Finish the Dish:
2teaspoonsneutral oilsuch as expeller pressed safflower oil
1/4cuponionspeeled and minced
1teaspoon garam masala
3/4cupcoconut milknot “lite”
1teaspoon fresh lemon juice
1/4teaspoonsea salt
1/4teaspoonpure cane sugar
Instructions
Prepare the Swordfish:
Cut fish into 4 even pieces (from 2 “steaks”) Clean and dry – place on a plate, rub in 2 teaspoons of oil, sprinkle one side with the garam masala. Alternately, you can season with salt & pepper. Add to a plate to fit, set a side (or refrigerate.)
Make the Green Masala Paste:
Place the next 8 ingredients in the carafe of a blender. Blend from low heat to medium, scraping down the carafe once with a rubber spatula.Run on medium speed for about one minute until it is smooth and a vibrant green. Can be made a few days ahead; place in a glass container with a good seal in the refrigerator.
Make the Green Masala Sauce Sauce:
To a medium sized 1 1/2 quart pan, add 2 teaspoons of neutral oil, set heat to low. Add the onions and cook for 5 minutes until translucent, but not colored. Add 1 teaspoon of garam masala, cook for 30 seconds, so the flavor just pops.Add 4 tablespoons of the Green Masala paste (will have leftover for another recipe!) – stir for 30 seconds. Add the coconut milk – bring to a simmer, stir well and remove from the heat. (Cooking too long will dull the vibrant green color.)Add the lemon juice, sea salt and sugar; stir in. Taste for seasonings.
Cook the Swordfish:
Heat a cast iron grill pan, or your favorite pan with a small coating of neutral oil to medium – high heat. (Can use your outdoor bbq too!) When hot, add the swordfish, seasoned side down and cook until very golden in color.Turn over with a metal spatula and turn the heat down to medium-low. Cook until almost cooked through – you do not want to overcook swordfish – it will continue to cook a bit off the heat. Season with a sprinkle of sea salt.
To Serve:
Add a pool of the sauce (a good portion) on individual plates or platter. Reheat the sauce gently if needed. Top with swordfish and garnish with fresh mint leaves. Another nice garnish is thin-cut, julienned scallions (add to ice water and it will curl nicely!)
Notes
* Garam Masala Seasoning, used in Indian cuisine, is a vibrant mix of coriander, black pepper, cinnamon, cloves, black & green cardamom, mace and bay leaves. I bought mine in whole form from Kalustyan’s in NYC, and ground it in my spice grinder.
