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Recipe courtesy of Food Network Kitchen

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Total:: 19 min
Prep:: 15 min
Cook:: 4 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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.

My Private Notes

Name: Curry-rubbed Swordfish Steaks with Fresh Green Chutney
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H4M0.000S
Total time: P0Y0M0DT0H19M0.000S
Yield: 4 servings
Ingredients: 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; 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

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Curry-rubbed Swordfish Steaks with Fresh Green Chutney

Chutney:

Fish:

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53