Peppered Swordfish with Cardamom-Carrot Sauce
- Number of Servings: 4
Ingredients
1 Tsp cardamom pods3/4 c carrot juice1 1/2 tsp rice vinegar1 tsp corn starch1/2 tsp sugarsalt, to taste1 lb boned, skinned swordfish or halibut1 tsp oilve oil1/4 tsp coarse ground black pepper1 tbsp minched fresh chives (optional)
1. Preheat oven to 400F
2. Crush cardamom pods; remove seeds
3. In a 1 to 1 1/2 quart pan, mix cardamom, carrot juice, rice vinegar, cornstarch, and sugar until well blended. Stir over high heat until mixture boils; reduce heat to low and simmer, stirring occassionally, until reduced to 1/2 cup, 7 to 9 minutes. Cover pan and remove from heat; let stand 5 to 10 minutes. Taste, and add salt and more vinegar if desired. Pour sauce through a fine strainer into a bowl.
4. Meanwhile reinse fish, pat dry, and cut into 4 equal portions. Rub fish with olive oil and sprinkle lightly with salt. Set a 10 to 12 inch nonstick frying pan (with oven proof handle) over high heat. When pan is hot, add fish and turn as needed to brown on both sides, 2 to 3 minutes total. Sprinkle black pepper evenly over fish.
5. Put pan in oven; bake until fish is opaque but still moist-looking in the center of the thickest part (cut to test), 5 to 7 minutes.
6. Transfer fish to rimmed plates. Spoon sauce evenly around fish, and sprinkle with chives.
Number of Servings: 4
Recipe submitted by SparkPeople user DANCEMANIAC.
2. Crush cardamom pods; remove seeds
3. In a 1 to 1 1/2 quart pan, mix cardamom, carrot juice, rice vinegar, cornstarch, and sugar until well blended. Stir over high heat until mixture boils; reduce heat to low and simmer, stirring occassionally, until reduced to 1/2 cup, 7 to 9 minutes. Cover pan and remove from heat; let stand 5 to 10 minutes. Taste, and add salt and more vinegar if desired. Pour sauce through a fine strainer into a bowl.
4. Meanwhile reinse fish, pat dry, and cut into 4 equal portions. Rub fish with olive oil and sprinkle lightly with salt. Set a 10 to 12 inch nonstick frying pan (with oven proof handle) over high heat. When pan is hot, add fish and turn as needed to brown on both sides, 2 to 3 minutes total. Sprinkle black pepper evenly over fish.
5. Put pan in oven; bake until fish is opaque but still moist-looking in the center of the thickest part (cut to test), 5 to 7 minutes.
6. Transfer fish to rimmed plates. Spoon sauce evenly around fish, and sprinkle with chives.
Number of Servings: 4
Recipe submitted by SparkPeople user DANCEMANIAC.
Nutritional Info Amount Per Serving
- Calories: 221.1
- Total Fat: 7.2 g
- Cholesterol: 56.9 mg
- Sodium: 234.6 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.8 g
- Protein: 0.6 g
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