Curry-rubbed Swordfish Steaks with Fresh Green Chutney Recipe

Name: Curry-rubbed Swordfish Steaks with Fresh Green Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-inch) piece peeled fresh ginger; 3 scallions (white and green parts), cut into large pieces; 1 cup fresh mint (leaves and some stems); 1 cup fresh cilantro (leaves and some stems); 1 4 cup plain low-fat yogurt; 1 jalapeno, stemmed (ribs and seeds removed if you don't want it too hot); 1 tablespoon freshly squeezed lime juice; 1 2 teaspoon kosher salt; 1 to 2 tablespoons water, if needed; 1 teaspoon vegetable oil; 1/2 teaspoon Madras-style curry powder; 1/2 teaspoon kosher salt; Freshly ground black pepper; 4 (6-ounce) swordfish steaks; Basmati rice, for serving, optional

Servings: persons

1 (1-inch) piece peeled fresh ginger
3 scallions (white and green parts), cut into large pieces
1 cup fresh mint (leaves and some stems)
1 cup fresh cilantro (leaves and some stems)
1 4 cup plain low-fat yogurt
1 jalapeno, stemmed (ribs and seeds removed if you don't want it too hot)
1 tablespoon freshly squeezed lime juice
1 2 teaspoon kosher salt
1 to 2 tablespoons water, if needed
1 teaspoon vegetable oil
1/2 teaspoon Madras-style curry powder
1/2 teaspoon kosher salt
Freshly ground black pepper
4 (6-ounce) swordfish steaks
Basmati rice, for serving, optional

1
Position a broiler pan on the rack closest to the broiler element and preheat to high.
2
For the chutney: With the machine running, drop the ginger into the bowl of a food processor and process until coarsely chopped.
3
Scrape down the sides of the bowl, then add the scallions, mint, cilantro, yogurt, jalapeno, lime juice, and salt.
4
Process to a textured sauce similar in consistency to pesto, adding water to adjust the consistency, if necessary.
5
Transfer to a bowl and set aside.
6
For the fish: rub the oil, curry, salt and pepper on the fish.
7
Carefully lay the swordfish on the preheated broiler pan and return to the broiler.
8
Cook the steaks without turning until just cooked through more or until an instant-read thermometer inserted in the side registers about 135 degrees F, about 4 minutes.
9
Transfer steaks to 4 plates and serve with the chutney and rice, if desired.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (1-inch) piece peeled fresh ginger, 3 scallions (white and green parts), cut into large pieces, 1 cup fresh mint (leaves and some stems), 1 cup fresh cilantro (leaves and some stems), and more.

Yes, Curry-rubbed Swordfish Steaks with Fresh Green Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry-rubbed Swordfish Steaks with Fresh Green Chutney

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