Grilled Swordfish with Spicy Yogurt Sauce
Before grilling the swordfish steaks, I rub them lightly with oil and coat them with herbes de Provence. The steaks are served with a piquant yogurt sauce that can also accompany other grilled or poached fish, as well as grilled poultry.
Grilling the steaks for 4 to 5 minutes gives them the distinctive surface markings and taste of grilled meat without drying them out. Finished in a warm oven, they emerge tender, juicy, and flavorful.
Serves 4
Ingredients
- 4 swordfish steaks (5-6 ounces each and about 1 inch thick), preferably
- center-cut
- ½ teaspoon canola oil
- 1 teaspoon herbes de Provence
- ½ teaspoon salt
Sauce
- ½ cup loosely packed fresh cilantro
- leaves
- ¼ cup loosely packed fresh mint leaves
- 2 small garlic cloves
- 1 piece ginger (about the size of the 2 garlic cloves), peeled
- 1 small jalapeño pepper
- ½ teaspoon salt
- 1 cup plain Greek-style yogurt
Method
- Rub the steaks on both sides with the oil and sprinkle with the herbes de Provence and salt. Arrange the steaks on a plate, cover them with plastic wrap, and refrigerate until ready to cook.
- FOR THE SAUCE: Put all the ingredients except the yogurt in a blender or mini-chop and process until finely chopped. Add the yogurt and process until smooth. Set aside, covered.
- Heat a grill until very hot. Preheat the oven to 180 degrees.
- Place the steaks on the clean hot grill rack and cook for about 2 minutes on each side, until lightly browned. Transfer the steaks to a tray and place them in the oven for 10 minutes to finish cooking.
- Spoon enough sauce onto four plates to coat the bottom of each, place a steak in the center of each plate, and serve, passing the extra sauce on the side.
Recipe Source
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