Swordfish In Fiery Tomato Curry Sauce Recipes

SWORDFISH IN FIERY TOMATO CURRY SAUCE RECIPE

Steps:

• Remove skin from swordfish, and cut into 1-1 1/2 inch cubes.
• Slice onions on vertical, and jalapeno into 1/4" inch thick slices. Mince the garlic.
• Put oil in large non-stick skillet over med-high heat.
• Once hot, add the onion, jalapeno & garlic. Saute until they start to show a little color.
• Add the swordfish, and stir until outside of fish is cooked.
• Add spices, stir and cook for about a minute, to open up the flavors, then pour in the tomatoes.
• Cover and reduce heat to medium low. Simmer for 20 minutes
• Serve over rice or other grain (pictured over quinoa).

CURRIED SWORDFISH WITH TOMATOES, GREENS AND GARLIC TOAST

Steps:

• Heat the ghee or oil in a large cast-iron skillet over medium-high heat until melted. Stir together the curry, paprika, salt and pepper. Pat the swordfish dry, and season on both sides with the spice mixture. Cook one side of the fish without moving it, until it is golden and releases easily, about 3 minutes.
• Flip the fish, add the greens and tomatoes (on the vine), scattering evenly over the top of the fish. Cover with a lid, reduce the heat and cook over medium heat until greens are wilted, tomatoes have burst and fish is just cooked through but still very moist, 4 to 5 minutes.
• Meanwhile, toast the bread: While warm, rub each piece vigorously with the garlic clove.
• Remove the fish from the heat and serve immediately, with toasted garlic bread, spooning the juices from the pan over each portion. Squeeze lemon over the top.