Swordfish with Coriander and Chives Recipe
Ingredients
| Coriander seeds | 2 Tablespoon | |
| Cracked black peppercorns- 1 tablespoon | ||
| Swordfish steaks- 4 (5- to 6-ounce) , trimmed of skin and fat | ||
| Dry vermouth | 1 Cup (16 tbs) | |
| Chives | 1/2 Cup (16 tbs), snipped | |
| Low-fat or nonfat plain yogurt- 2 tablespoons | ||
| Kosher salt | 1 To taste | |
| Parsley sprigs | 4 | |
Directions
GETTING READY
1. Start by preheating the broiler
MAKING
2. In a small skillet, spread the coriander seeds and place over medium-high heat for 3 to 4 minutes, then allow it to cool
3. In a spice grinder, grind the mixture
4. Take a mallet, and use it to crush the seeds
5. In a small bowl, combine the ground coriander seeds with the peppercorns
6. Lay the swordfish steaks on a work surface
7. Meanwhile, divide the coriander and peppercorns, sprinkle over the steaks, then press onto the top surfaces to adhere, press gently
8. In an ovenproof skillet, lay the steaks, spice side up, and add vermouth to it
9. Finally broil the swordfish for 6 minutes until dense and beginning to flatten and get thinner, remove the fish from the skillet and set aside to keep warm
10. After somtime, set the skillet, over high heat and in it, add the chives, and boil it, then immediately remove from the heat
11. Whisk in the yogurt until the sauce is creamy, and season to taste with salt
12. On a platter, place the swordfish steaks and spoon the sauce around them, also garnish with parsley and serve immediately
SERVING
13. Serve with a sauce of your choice, or with garlic bread, toast bread, cooked vegetables,salads or strew
1. Start by preheating the broiler
MAKING
2. In a small skillet, spread the coriander seeds and place over medium-high heat for 3 to 4 minutes, then allow it to cool
3. In a spice grinder, grind the mixture
4. Take a mallet, and use it to crush the seeds
5. In a small bowl, combine the ground coriander seeds with the peppercorns
6. Lay the swordfish steaks on a work surface
7. Meanwhile, divide the coriander and peppercorns, sprinkle over the steaks, then press onto the top surfaces to adhere, press gently
8. In an ovenproof skillet, lay the steaks, spice side up, and add vermouth to it
9. Finally broil the swordfish for 6 minutes until dense and beginning to flatten and get thinner, remove the fish from the skillet and set aside to keep warm
10. After somtime, set the skillet, over high heat and in it, add the chives, and boil it, then immediately remove from the heat
11. Whisk in the yogurt until the sauce is creamy, and season to taste with salt
12. On a platter, place the swordfish steaks and spoon the sauce around them, also garnish with parsley and serve immediately
SERVING
13. Serve with a sauce of your choice, or with garlic bread, toast bread, cooked vegetables,salads or strew
Chef
