Fish for Crish: Red "Mole" Swordfish Steaks with Pickled Shallots
Show: Aarti Party
Episode: Dinner for Piglet
Rate This RecipeRead users' reviews (3)
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Total Reviews: 3
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By nancypaca
Flagstaff, AZ
on May 31, 2012
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I loved the idea of this recipe, especially with the zucchini ribbon salad. I made the mole with ancho chili powder that I bought at a local farmer's market and it had a very strong taste that overwhelmed the other delicate ingredients. I couldn't slather my fish with the sauce, but that which I baked on was delicious with the fish. I will definitely do this recipe again, but perhaps use less chile powder, or a different kind. Oh, and I had to use Mahi Mahi as fresh swordfish can be ordered for $25 a pound. Not quite willing to splurge that much.
By bananasavannah
Washington, 47
on August 16, 2011
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This was terrific. The mole sauce was rich and earthy with just the right amount of zip. The pickled shallots were surprisingly easy to make, was light and bright, and made for a terrific contrast to the mole. I made this with the zucchini ribbon salad and the family loved the entire meal. Two days later and my husband's already lobbying for a repeat.
By futbol99_4512768
Bolingbrook, IL
on August 07, 2011
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I loved the Red Mole Swordfish Steaks with Pickled Shallots. The pickled shallots were easy to make and a real good compliment to the red mole swordfish. I was lucky to have all the ingredients in my pantry. Lots of good flavor. I actually used haddock as that was what I had in the house. Turned out very good. I served it with sweet potato fries and lightly steamed cauliflower tossed in browned butter.