by AntoniaJames
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Expand3/4 pounds of swordfish steaks Ask a question about this ingredient
2 one-inch cubes of solid, seeded tamarind pulp (known in some shops as "tamarind paste") Ask a question about this ingredient
2 limes Ask a question about this ingredient
Handful of cilantro, including stems Ask a question about this ingredient
3-4 garlic cloves, or more to taste, peeled Ask a question about this ingredient
2 anchovy fillets, mashed, or an equivalent amount of paste Ask a question about this ingredient
1 medium yellow onion, peeled and quartered Ask a question about this ingredient
2 or 3 medium shallots Ask a question about this ingredient
2 limes Ask a question about this ingredient
3 tablespoons (divided) organic soy sauce (one with a rich taste, and not too salty) Ask a question about this ingredient
Salt and pepper Ask a question about this ingredient
1 tablespoon flavorless vegetable oil Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1/4 cup rice wine (or white wine) Ask a question about this ingredient
1/4 cup raw pumpkin seeds Ask a question about this ingredient
BEGIN TO MAKE THE GLAZE: Soften one of the cubes of tamarind paste in a small bowl with about two tablespoons of very hot water. Let it sit, stirring occasionally, while you prepare the sauce for the fish.
Ask a question about this stepMAKE THE CILANTRO TAMARIND PASTE: Put the cilantro, garlic, tamarind, 2 tablespoons plus one teaspoon of soy sauce, the onion, shallots, anchovies or anchovy paste, and the juice of half of one lime into your food processor. Pull the tamarind apart into small pieces before putting into the food processor, to make sure there are no hard seeds in it. If you want heat, add a fresh chili that have been coarsely chopped.
Ask a question about this stepProcess for about ten seconds, scrape down, process again, scrape down and, if necessary, process a third time. You want the pieces to be small and the mixture well combined, but you do not want a puree.
Ask a question about this stepHeat the vegetable oil in a small, heavy saucepan with a lid. Before it starts to smoke, add the onion, cilantro and tamarind mixture and stir well. Simmer for about ten minutes, stirring occasionally. Put the lid on and set aside. It will hold, unfrigerated, for a few hours.
Ask a question about this stepPREPARE THE FISH: Fire up your grill or preheat your oven on the broiler setting. If broiling, put some foil down on the pan. Pat dry the swordfish steaks and sprinkle well with salt. Rub in the olive oil. Juice another half lime and set aside.
Ask a question about this stepFINISH MAKING THE GLAZE: Press the tamarind pulp through a fine strainer. Add the juice of half a lime and a teaspoon of soy sauce. Juice the other half lime and set aside.
Ask a question about this stepTOAST THE PUMPKIN SEEDS, IF USING: Preheat the oven to about 375 degrees Fahrenheit. Toast the pumpkin seeds on a baking sheet lined with parchment, on the top shelf of your oven, turning once, for about five minutes, or until lightly browned. Remove from the oven and toss in a bowl with 1 teaspoon of soy sauce or more to taste. Put back in the oven on the parchment-lined pan for 2 - 3 minutes. Remove and set aside.
Ask a question about this stepCOOK THE FISH: When the grill or broiler is hot, cook the fish on one side for two to three minutes, depending on the thickness of the steaks and on how well you like your swordfish cooked.
Ask a question about this stepBring the sauce to a good simmer over medium heat. Add the rice wine and cook for a minute or two. (When I broil, I don't pierce the foil, so that I can collect the juices, which I then strain and add to the sauce at this point.) Taste the sauce and add more lime juice -- or a pinch of sugar if it's too tart -- and salt, to taste.
Ask a question about this stepFlip the fish over and baste with the tamarind glaze. Cook the second side, then flip once more and baste again, cooking only for about ten or fifteen seconds.
Ask a question about this stepServe with the sauce. Garnish with the tamari roasted pumpkin seeds, if using.
Ask a question about this stepEnjoy!!
Ask a question about this stepI have a food pickle question but for your recipe. I can not buy Tamarind paste anywhere that I shop locally. I even asked the Goya sales rep if he could convince my store to stock it. What I can buy is Tamarind juice in a small can. If I reduce the juice to a very thick syrup, can I use it in this recipe or will the reduction cause it to be sweet and not tart as it should be? I am dying to make this recipe before the decent grilling days are gone. I will probably have to order it on-line if you say nay to the reduction. Do you know if Whole Foods carries it. I will be making a foray there in the next 2 weeks.
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Ok went to Whole Foods today and I got the swordfish. Even though I do not want to freeze them, I have no choice. I will be back next Thursday. I hope your package is there when I get home and my swordfish is ready for grilling next weekend. You are a sweetheart for being who you are...lol
My Yankee's have left me on the curb, I hope your Giants give you a ride at least.