Mango Ginger Swordfish / Marlin
2 pounds swordfish steaks
2 tablespoons lemon juice (used juice from 1 lime)
1/2 cup dry sherry (used Chinese rice wine)
1 tablespoon grated fresh ginger root (also added 2 grated garlic cloves)
1 cup mango chutney (used Patak’s mango-lime chutney – should have used diabetic marmalade)
Place swordfish steaks in a large, shallow bowl. In a small bowl, mix lemon juice, dry sherry, ginger and mango chutney. Pour the mixture over swordfish steaks, turning steaks to coat. Cover, and marinate in the refrigerator 1 hour.
Preheat oven to 350 degrees F
Place swordfish steaks in a medium baking dish. Cover with marinade. Bake in the preheated oven 20 to 30 minutes, basting occasionally with marinade, until fish is easily flaked with a fork.
Blackened Fish
1 tbsp Paprika
2 ½ tsp Salt
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Cayenne pepper
1 tsp White pepper
1 tsp Black pepper
1 tsp Thyme
1 tsp Oregano
1 tsp Sage
¼ red bell pepper, thinly sliced
¼ yellow bell pepper, thinly sliced
½ green bell pepper, thinly sliced
White fish fillets
peanut oil
Mix all spices together and store in a tight jar. Heat 2 tablespoons peanut oil in cast iron skillet on medium high heat until very hot, but not quite smoking.
Add the peppers, sprinkle with a pinch of the spices, and sauté until softened and partially charred. Remove the peppers to a warm platter and cover lightly with foil to keep warm.
Rinse fill fillets and pat dry with paper towel.
Rub a little oil on both sides of the fish and sprinkle spice mixture on both sides.
Without adding more oil to the pan, sear the fish for about 1 minute.
Flip it and cook the other side.
If the fillets are thick, you may need to lower the heat and cover to fully cook the fish.
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