Curry-rubbed Swordfish Steaks with Fresh Green Chutney

Deselect All

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