Swordfish With Tangy Cilantro Sauce
From keni 14 years ago
- 20 to make
- Serves 6
Cilantro cream sauces aren't my creation, though I'd love to take the credit...but in this one, I added a couple extra "bites" to give it a brighter flavor to compliment the smooth, deep texture of swordfish. Read more It manages to be a light tasting dish, great for the summer. Other fish can be subbed like Mahi Mahi, tuna, or possibly sea bass. See less
Ingredients
For Sauce
- 2T butter shopping list
- 1T olive oil shopping list
- 1 small onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 2T canned chilis(green or jalapenos, depending on your heat preference) shopping list
- 1/2 cup white wine shopping list
- 3 cups heavy cream shopping list
- about 3 bunches cilantro(3 cups or so) shopping list
- 1/4 cup sour cream shopping list
- juice from 1/2 lemon or 1 lime shopping list
- 1t whole coriander seeds(can sub ground) shopping list
- 1t whole mustard seeds(can sub ground) shopping list
- 1/2-1t whole peppercorns(can sub fresh ground) shopping list
- sea or kosher salt shopping list
For Fish
- 6 4oz swordfish steaks, 3/4-1 inch thick shopping list
- 1T olive oil shopping list
- lemon or lime juice shopping list
- sea or kosher salt and fresh ground pepper shopping list
How to make it
For Sauce
- Saute onions in butter and olive oil until soft.
- Add garlic and cook for about 2 more minutes.
- Add wine and simmer to reduce about 3-4 minutes.
- Add cream, bring back to a simmer and continue about 10 minutes to reduce by about half.
- Place cilantro, chillies, coriander and mustard seeds and peppercorns in blender. Pulse to chop cilantro and break up seeds.
- Add sour cream, lemon juice and cream sauce and blend well.
- Season to taste with salt.
For Fish
- Drizzle or brush both sides of all fillets lightly, with olive oil, then lemon juice, then sprinkle with salt and pepper.
- Grill or broil fish using high heat for about 4 minutes on each side until fish flakes easily.
- Serve warm sauce over fillets.
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