Curried Swordfish With Tomatoes, Greens and Garlic Toast

Name: Curried Swordfish With Tomatoes, Greens and Garlic Toast
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tablespoons ghee or olive oil; 1 tablespoon Madras curry powder; 2 teaspoons sweet paprika; 1 1/4 teaspoon coarse sea salt; 1/2 teaspoon black pepper; 4 (8-ounce) swordfish steaks; 1 small bunch mustard greens or other braising greens, like kale or chard (about 6 ounces), stemmed and torn into big bite-size pieces; 10 ounces grape or cherry tomatoes; 1 ciabatta loaf or baguette, sliced; 1 large garlic clove, peeled; 1 lemon, cut into wedges

By Sarah Copeland

Total Time: 20 minutes
Rating: 4(652)
Comments: Read comments

For a decade, swordfish was dangerously overfished. Over time, the North Atlantic swordfish stock has been rebuilt, and swordfish caught by American vessels are now sustainably fished. One thing hasn’t changed: Handled incorrectly, swordfish can be tough or dry. Searing, then steaming with the moisture that comes from braising greens and ripe, on-the-vine tomatoes, yields a moist and succulent steak. Make sure to use small grape or cherry tomatoes. When the tomatoes burst, the juices meld with the curry powder and the fat (ghee or oil) for a flavorful, spoonable sauce. Drizzle any extra over garlicky bread with a generous squeeze of lemon. If you don’t have ghee, cook the fish in a mixture of butter and vegetable oil, which will give you all the high-heat flexibility of ghee with the rich, flavorful finish of butter.

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

2tablespoons ghee or olive oil
1tablespoon Madras curry powder
2teaspoons sweet paprika
1¼teaspoon coarse sea salt
½teaspoon black pepper
4(8-ounce) swordfish steaks
1small bunch mustard greens or other braising greens, like kale or chard (about 6 ounces), stemmed and torn into big bite-size pieces
10ounces grape or cherry tomatoes
1ciabatta loaf or baguette, sliced
1large garlic clove, peeled
1lemon, cut into wedges

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
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.
Step 2
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.
Step 3
Meanwhile, toast the bread: While warm, rub each piece vigorously with the garlic clove.
Step 4
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.

Tip

Some cast-iron skillets come with a matching lid, which is useful for making the skillet operate a bit like a mini stove-top oven, cooking evenly and basting the food with flavor and steam. If you don’t have one, use a lid from another pan, or two layers of thick foil, folded at the center and large enough to cover your pan.

Ratings

4 out of 5

652 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Jonathan6 years ago

The swordfish at the market didn't look terribly appealing, so I got a thick cod filet instead. Worked like a champ.

anne chaney6 years ago

I used baby spinach but next time will use a sturdier green and maybe a couple cloves of chopped garlic. I also added a can of cannellini beans which looked and tasted terrific. Very fast, very very delicious.

Eileen6 years ago

Great recipe! Made this with basmati rice instead of garlic bread, so I added two minced garlic cloves to the greens and tomatoes. With this recipe it’s important to prep the ingredients before you start cooking. Everything comes together very fast.

Amber1 month ago

I used some sun dried tomato bread instead of the garlic bread, and it was delicious!

almost a foodie7 months ago

1st try not great. Briefly softened kale in the hot pan first, removed it and proceeded with the recipe as written. Removed swordfish after 2 min on the 2d side bec clearly done; by the time the tomatoes had burst the swordfish was overdone from just resting for that time. Flavor was ok, but not as rich as I expected. It didn't get saucy, maybe this is bec the spiced fish wasn't together with the tomatoes and kale long enough?

Alan7 months ago

It was definitely better to brown the swordfish on both sides and remove it from the pan to cook the veggies to almost done before adding the fish back in to finish. It only took a couple of minutes to heat the fish to 125. I used chard including the ribs and the ribs and tomatoes took the same amount of time. I added garlic and chard leaves a couple of minutes later, then the fish in another couple of minutes. Doubled the veggies and served it with rice. Well balanced meal.

Private comments are only visible to you.