Delicate in flavor and meaty in texture, swordfish is my favorite fish.
FOR THE CURRY RUB
1½ teaspoons curry powder
1½ teaspoons ground cumin
¾ teaspoon ground ginger
¾ teaspoon chili powder
1½ teaspoons kosher salt
½ teaspoon black pepper
FOR THE CILANTRO PASTE
¾ to 1 cup fresh cilantro leaves
1 garlic clove
1 heaping tablespoon pine nuts
¼ teaspoon kosher salt
1 tablespoon fresh lime juice
2 tablespoons extra-virgin olive oil
2 teaspoons olive oil
3 to 3½ pounds swordfish
1. To make the curry rub: Place the curry powder, cumin, ginger, chili powder, salt, and pepper in a small mixing bowl, combine and rub into the swordfish. Cover and refrigerate for up to 4 hours.
2. To make Cilantro Paste: Place the cilantro, garlic, nuts, and salt in a food processor fitted with a steel blade and process for 2 minutes, scraping down the sides of the bowl if necessary. While the machine is running, gradually add the line juice and extra-virgin oil. Set aside.
3. Place a large skillet over medium-high heat and when it is hot, add the olive oil. Add the swordfish, one piece at a time, allowing the pan to reheat for about 30 seconds between additions. Cook until golden brown, about 4 to 5 minutes per side, depending upon the thickness. Divide between 6 heated plates and top each with a tablespoon of Cilantro Paste.
From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)