Curry Rubbed Swordfish with Green Chutney



  • 1 (1-inch) knob of peeled fresh ginger root
  • 3 scallions (white and green parts), cut into large pieces
  • 1 cup fresh mint (leaves and some stems)
  • 1 cup fresh cilantro (leaves and some stems)
  • 1 ⁄4 cup plain low-fat yogurt
  • 1 jalapeno, stemmed (ribs and seeds removed if you don’t want it too hot)
  • 1 tablespoon freshly squeezed lime juice
  • 1 ⁄2 teaspoon kosher salt
  • 1 to 2 tablespoons water, if needed


  • 1 teaspoon vegetable oil
  • 1/2 teaspoon Madras-style curry powder
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 4 (6-ounce) swordfish steaks


  1. For the chutney: With the machine running, drop the ginger into the bowl of a food processor and process until coarsely chopped. Scrape down the sides of the bowl
  2. Add the scallions, mint, cilantro, yogurt, jalapeno, lime juice, and salt and process to consistency of pesto, adding water to adjust the consistency, if necessary
  3.  Transfer to a bowl and set aside
  4. For the fish: rub the oil, curry, salt and pepper on the fish.
  5. Heat skillet on stove top
  6. Lay the swordfish on the preheated skillet and run under the broiler for about 4 minutes or until instant read thermometer inserted into the side registers about 135 degrees
  7. Transfer steaks to 4 plates and serve with the chutney and rice

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