This spice preparation is one we’d traditionally use for deep-frying. In a hot country, a quick deep-fry is perhaps preferable to having a hot oven on! But I rarely deep-fry anything, so I wanted to see how it would do baked. Delicious!
You could certainly flake it into a salad, maybe accompanied by grilled peaches and a lime-honey yogurt dressing. I’m planning to try it soon in a bowl preparation, with red rice and a sunny-side-up egg on the top. But for my lunch today, I just had one of the swordfish steaks straight up, with a piece of fresh fruit — perfect.
1 lb swordfish steak
1/4 tsp turmeric
1 TBL lime juice
1 tsp red chili powder
1 tsp salt
1 T oil
1. Preheat oven to 400.
2. Mix spices, lime juice, and oil together in a mixing bowl and add fish; coat thoroughly.
3. Optional: Heat grill pan on stove on high; when pan is hot, add fish steaks and cook 3 minutes. (This is mostly to get the pretty char marks and a bit of that flavor; you can totally skip this step if you want.)
4. Turn steaks over (char-side up) and put on a foil-covered baking sheet; bake 20 minutes. Serve hot!
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