Peppered Swordfish With Cardamom-Carrot Sauce Recipe

Name: Peppered Swordfish With Cardamom-Carrot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon cardamom pods; 3/4 cup refrigerated carrot juice; About 1 1/2 teaspoons rice vinegar; 1 teaspoon cornstarch; 1/2 teaspoon sugar; Salt; 1 pound boned, skinned swordfish or halibut; 1 teaspoon olive oil; 1/4 teaspoon coarse-ground pepper; 1 tablespoon minced fresh chives (optional)

Servings: persons

1 teaspoon cardamom pods
3/4 cup refrigerated carrot juice
About 1 1/2 teaspoons rice vinegar
1 teaspoon cornstarch
1/2 teaspoon sugar
Salt
1 pound boned, skinned swordfish or halibut
1 teaspoon olive oil
1/4 teaspoon coarse-ground pepper
1 tablespoon minced fresh chives (optional)

1
Crush cardamom pods; remove black seed.
2
In a 1- to 1 1/2-quart pan, mix cardamom seed, carrot juice, 1 1/2 teaspoons vinegar, cornstarch, and sugar until well blended. Stir over high heat until mixture boils; reduce heat to low and simmer, stirring occasionally, until reduced to 1/2 cup, 7 to 9 minutes. Cover pan and remove from heat; let stand 5 to 10 minutes. Taste, and add salt and more vinegar if desired. Pour sauce through a fine strainer into a bowl.
3
Meanwhile, rinse fish, pat dry, and cut into 4 equal portions. Rub fish all over with olive oil and sprinkle lightly with salt. Set a 10- to 12-inch nonstick frying pan (with ovenproof handle) over high heat. When pan is hot, add fish and turn as needed to brown on both sides, 2 to 3 minutes total. Sprinkle pepper evenly over fish.
4
Put pan with fish in a 400u00b0 oven; bake until fish is opaque but still moist-looking in center of thickest part (cut to test), 5 to 7 minutes.
5
Transfer fish to rimmed plates. Spoon sauce evenly around fish and sprinkle with chives.

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* 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 10 ingredients. The key ingredients include: 1 teaspoon cardamom pods, 3/4 cup refrigerated carrot juice, About 1 1/2 teaspoons rice vinegar, 1 teaspoon cornstarch, and more.

Yes, Peppered Swordfish With Cardamom-Carrot Sauce 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.

Peppered Swordfish With Cardamom-Carrot Sauce

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