CURRY-BLACKENED HAWAIIAN SWORDFISH WITH CUCUMBER, TOMATO, AND GINGER RELISH
Blacken Hawaiian swordfish with ingredients like lemongrass, ginger and garlic, and you're guaranteed one flavor-infused fish. The accompanying cucumber, tomato and ginger relish first cools the palate and then heats it back up, thanks to the spicy sesame oil and ginger. This recipe doubles or triples easily.
1/4 cup olive oil
3 tablespoons hot oriental sesame oil
2 tablespoons soy sauce
2 tablespoons minced lemongrass
2 tablespoons curry powder
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1/2 teaspoon cumin powder
2 swordfish steaks, 7 ounces and 1-inch thick
1 tablespoon olive oil
1/2 teaspoon hot oriental sesame oil
1 piece fresh ginger (1 inch long), grated
1/4 teaspoon minced garlic
1/2 cucumber, halved lengthwise, peeled and seeded, sliced
1 small tomato, diced
1/4 teaspoon soy sauce
1/8 teaspoon salt
1/8 teaspoon white pepper
For the marinade, mix all of the ingredients except the fish in a bowl. Place the fish in a large glass baking dish. Pour the marinade over the fish and turn to coat. Cover and let stand 1 hour at room temperature.
For the relish, heat both of the oils in a heavy, large skillet over high heat. Add the ginger and garlic and saute 1 minute. Mix in the cucumber and tomato. Remove the skillet from heat. Mix in the soy sauce, salt, and white pepper.
Meanwhile, heat a heavy, large skillet over high heat. Remove the swordfish from the marinade and place in the hot skillet. Saute until cooked through, turning once, about 5 minutes. Divide the fish between plates. Spoon the relish over the fish and serve. Serves 2.