Curried Swordfish With Tomatoes, Greens and Garlic Toast

Name: Curried Swordfish With Tomatoes, Greens and Garlic Toast
Total time: 20 min
Ingredients: 2 tablespoons ghee or olive oil; 1 tablespoon Madras curry powder; 2 teaspoons sweet paprika; 1 1/4 teaspoon coarse sea salt; 1/2 teaspoon black pepper; 4 (8-ounce) swordfish steaks; 1 small bunch mustard greens or other braising greens, like kale or chard (about 6 ounces), stemmed and torn into big bite-size pieces; 10 ounces grape or cherry tomatoes; 1 ciabatta loaf or baguette, sliced; 1 large garlic clove, peeled; 1 lemon, cut into wedges

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Total: 20 minutes

Servings: 4

Author : Sarah Copeland

curry powder mustard greens swordfish

Curried Swordfish With Tomatoes, Greens and Garlic Toast

Instructions

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Step 1

Heat the ghee or oil in a large cast-iron skillet over medium-high heat until melted. Stir together the curry, paprika, salt and pepper. Pat the swordfish dry, and season on both sides with the spice mixture. Cook one side of the fish without moving it, until it is golden and releases easily, about 3 minutes.

Step 2

Flip the fish, add the greens and tomatoes (on the vine), scattering evenly over the top of the fish. Cover with a lid, reduce the heat and cook over medium heat until greens are wilted, tomatoes have burst and fish is just cooked through but still very moist, 4 to 5 minutes.

Step 3

Meanwhile, toast the bread: While warm, rub each piece vigorously with the garlic clove.

Step 4

Remove the fish from the heat and serve immediately, with toasted garlic bread, spooning the juices from the pan over each portion. Squeeze lemon over the top.

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