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India-Spiced Swordfish Recipe…

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.

  1. Mix the ingredients for the banana pepper yogurt sauce in a bowl. This may be made a couple of hours ahead and refrigerated.
  2. 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.
  3. Coat the fish fillets with spice mixture and bake at 300 degrees for 10 to 15 minutes. Use cake tester to check for doneness.
  4. While the fish is baking, steam the broccoli raab.
  5. 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.

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