SERVES 4
TOTAL TIME: 45 minutes
Halibut, snapper, and shark are good substitutes for the swordfish. We love the nutty, aromatic flavor of basmati rice in this recipe, but standard long-grain white rice can be substituted.
|
1¾ |
cups water |
|
1 |
cup basmati rice |
|
Salt and pepper |
|
|
¼ |
cup olive oil |
|
½ |
cup pistachios, toasted and chopped |
|
¼ |
cup minced fresh cilantro |
|
1 |
teaspoon grated lemon zest plus 1 tablespoon juice |
|
2 |
teaspoons garam masala |
|
¼ |
teaspoon cayenne pepper |
|
4 |
(6- to 8-ounce) swordfish steaks, 1¼ inches thick |
1. Bring water to boil in medium saucepan. Add rice and 1 teaspoon salt, cover, and reduce heat to low. Cook until rice is tender, 15 to 20 minutes. Remove rice from heat and let sit, covered, for 10 minutes. Gently fold in 3 tablespoons oil, pistachios, cilantro, lemon zest, and lemon juice using fork and season with salt and pepper to taste; cover to keep warm.
2. Meanwhile, combine garam masala, cayenne, ½ teaspoon salt, and ½ teaspoon pepper together in bowl. Pat swordfish dry with paper towels and season with spice mixture. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add fish and cook until fish is golden on both sides, flakes apart when gently prodded with paring knife, and registers 140 degrees, 4 to 6 minutes per side. Serve with rice.