Swordfish with Koshari "Salsa"
by
Derek Farwagi
Equipment
- Grill pan or cast iron skillet.
Ingredients
- 1 lb 1" thick Swordfish steaks cut across in two portions
- 1 tsp Tomato paste
- 1 tsp Distilled white vinegar Regular white wine vinegar works but is stronger tasting.
- 1 Garlic clove, crushed
- 2 tbsp Olive oil
- 1 tsp Ground cumin seeds
- 1 tsp Finely ground coriander seeds
- 2 tbsp Shallot finely chopped
- 2 tbsp Coarsely chopped cherry tomatoes
- A generous pinch of Cayenne Pepper Red Chili Pepper to taste
- Salt to taste
Instructions
- Mix tomato paste with vinegar.
- Add oil and blend mixture.
- Add crushed garlic, cumin, coriander seeds and Cayenne pepper and mix thoroughly.
- Add finely chopped shallot
- Add chopped cherry tomatoes, salt to taste and set aside.
- Pat dry fish steaks and sear on a medium heat for 4 minutes each side.
- Plate fish with some salsa and keep any extra on the side.
Notes
Serve with artichoke hearts seasoned with a vinaigrette and dried oregano.
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