Swordfish with Somali Cilantro and Green Chile Pepper Sauce
Hawa’s company, Basbaas, is named for the Somali term for chile pepper, and her ready-made sauces are just like this one—an everyday condiment that makes everything it touches better. In fact, this cilantro and green chile pepper sauce that delivers spice and acid in big doses is a version of Basbaas’s green sauce. Serve it on…anything. From scrambled eggs to grilled fish, tacos to roast chicken, a bowl of rice to a grilled steak, it’s one of the most versatile recipes in the book. It is served here with a simple seared swordfish and shredded green cabbage.
For the sauce: In the jar of a blender or in a food processor, combine the coconut milk, lime juice, vinegar, cilantro, jalapeños, garlic, sugar, and salt and puree until smooth. Season the sauce to taste with more lime juice or salt if needed. Serve immediately or place in a jar and store in the refrigerator for up to a week.
For the swordfish: Heat a large skillet over medium-high heat. Pat the swordfish dry and season with salt. Add the olive oil to the skillet. When the oil is hot, add the swordfish and cook until golden on the underside, about 2 minutes. Flip and cook until just cooked through, about 2 minutes more. To serve, mound the cabbage on serving plates and top with the swordfish. Drizzle with some of the cilantro and green chile sauce.