Ingredients
Chutney:
- 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
Fish:
- 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
Directions
Position a broiler pan on the rack closest to the broiler element and preheat to high.
For the chutney: With the machine running, drop the ginger into the bowl of a food processor and process until coarsely chopped. Scrape down the sides of the bowl, then add the scallions, mint, cilantro, yogurt, jalapeno, lime juice, and salt. Process to a textured sauce similar in consistency to pesto, adding water to adjust the consistency, if necessary. Transfer to a bowl and set aside.
For the fish: rub the oil, curry, salt and pepper on the fish. Carefully lay the swordfish on the preheated broiler pan and return to the broiler. 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. Transfer steaks to 4 plates and serve with the chutney and rice, if desired.
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By SUPMRAJ
Boston, MA
on September 04, 2012
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YUM! The chutney was a nice change. I substituted sour cream as I was out of curd. Next time I would use proper Indian green chili, as the jalopeno lacks the heat and flavour, still it was so nice! I also rubbed the swordfish with a masala I had, a lahore fish curry powder, with great falvour. I cut my 1.34 lb swordfish steak up into pieces, and grilled them in a grill pan. We will definitely make this again, served with a white rice and arugula salad.
By JayTL
Atlanta, GA
on February 15, 2009
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I made this dish for 2 instead of four, with my boyfriend helping out. My grocer was out of swordfish so I subbed Mahi Mahi for the fish, and I would agree that it needs more time under the broiler. The chutney was easy and quick, and the rub for the fish combined for a tastey meal that I was slight shocked we'd done ourselves! I would highly recommend this dish!
By sarabz11_11078696
New York, NY
on October 11, 2008
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With a mostly vegetarian husband I'm always looking for new seafood recipes, and we thought this one was great. Watch out for how much of the jalapeno you use - the chutney can get hot. I'm not sure why the previous reviewer said it was dry with no flavor, unless too little of the curry was used and the fish overcooked. I made this as part of a buffet for a big Fourth of July gathering and EVERYONE liked it - for 16 people, that's a huge range of palates, and included teenagers to foodies. Will definitely be making this often in the future.
The chutney can definitely be varied to have the consistancy and flavor you like the best, so experiment with it!
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