Garam Masala Swordfish

Swordfish is a wonderfully meaty, sweet tasting fish with firm texture. This recipe pairs an organic fingerling potato salad of white corn, shaved fennel, Thai basil, and tangelo segments.

Ingredients:

For the Swordfish:

• 1 lb of fresh swordfish (boneless and skinless), cut into 2 inch cubes
• 2 garlic cloves, finely minced
• 1 piece of ginger, finely minced
• 1.5 cups of good quality yogurt
• 2 tsp ground cumin powder
• 1 tsp ground coriander powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp red chili powder, to taste
• Salt & pepper, to taste
• Juice of half each lime and lemon
• 2 tbsp oil
• Selection of your favorite vegetables
• Fresh lime or lemon wedges for garnish

For the Fingerling Potato-Citrus Salad

• 3 lbs fingerling potato, par boiled and sliced in half
• 2 bulbs fennel, shaved
• 1 red onion, sliced
• 3 cups, white corn kernels
• 1 cup, Thai basil roughly chopped
• 1/2 cup, cilantro, roughly chopped
• 2 red bell pepper, julienned
• 1 cup tangelo, segmented
• 1/2 cup fresh tangerine juice
• 1/4 cup extra virgin olive oil
• Salt & pepper to taste

How to Prepare:

1. In a large mixing bowl, combine the yogurt along with the oil and lime/lemon juice. Add the garlic, ginger and the spices (ground cumin, ground coriander, turmeric, garam masala, red chili powder, salt & pepper). Mix well to combine all the ingredients and add the cubes of fish. Marinate the fish in the refrigerator for up to 1 hour.
2. Prepare your vegetables and cut them into 1″ pieces. Season liberally with salt, pepper and a little ground cumin powder, garam masala and red chili powder (if desired).
3. Shake off any excess marinade and carefully thread the fish cubes and vegetable on to the skewers. Baste with a little oil
4. Baste the skewers with a little oil and bake on a foil lined baking tray for 6-8 minutes or until done. If you are grilling, grill the skewers for 8-10 minutes or until done.
5. Garnish with lime or lemon wedges.

Products

California Swordfish – Local California