This simple, fast recipe retains all the great qualities of the swordfish, with the distinctive flavor complemented by a suite of India-inspired spices. The richness is offset by the slight bitterness of broccoli raab. This preparation also works great with any other firm, full-flavored fish, or even chicken. The banana pepper yogurt sauce offers a refreshing departure from traditional tartar sauce and makes a great substitute with any fish you prepare.
- Mix the ingredients for the banana pepper yogurt sauce in a bowl. This may be made a couple of hours ahead and refrigerated.
- Combine the swordfish spices, except salt, and toast in a saute pan until the mixture begins to smoke. Cool and put mixture in a spice grinder, add salt, and grind until powdery.
- Coat the fish fillets with spice mixture and bake at 300 degrees for 10 to 15 minutes. Use cake tester to check for doneness.
- While the fish is baking, steam the broccoli raab.
- Place a bed of steamed broccoli raab on each plate, lay the finished fish portion on top, and drop a dollop of the yogurt sauce atop the fish.
Want to see it in action? Check out the video.