Fish for Crish: Red "Mole" Swordfish Steaks with Pickled Shallots

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.