Even though I didn’t follow it exactly, this is a great recipe which produced a very moist flavorful swordfish. I’ve cooked my share of dry swordfish so this was a game changer as far as I’m concerned. The original recipe was supposed to be served on garlic toast but I skipped that part and added a few ingredients. Following is what I did:
Make a dry rub with the following:
1 Tbsp Curry
1 Tsp Paprika
1 1/4 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Tumeric
Pinch of Sumac
Mix together and rub generously all over the fish.
Heat 2 Tbsp olive oil in a pan over medium high heat. When the oil is hot put the filet in and cook on one side for 3 minutes without touching it. Then flip the fish.
Cut up half a bunch of Lacinto Kale (you can substitute other greens like chard or mustard greens). This makes about 2 heaping cups.
Put the kale and 1 1/4 cup of grape tomatoes on the fish and cover with a lid. Cook for 5 minutes.
Plate and squeeze lemon over the whole dish. Delish!
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