PAN-GRILLED SWORDFISH STEAKS WITH INDIAN SPICES AND YELLOW TOMATOES (for eight)
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 tablespoon turmeric
½ teaspoon cayenne
8 swordfish fillets or steaks, each about 1 inch thick
2 tablespoons olive oil
8 yellow tomatoes, in small wedges
raita with cumin and mustard seeds to accompany
a handful of mint leaves
- In a dry cast-iron pan, toast the cumin, coriander, fennel, and cloves over medium heat until fragrant, about 2 minutes. Transfer to a spice grinder and grind fine. Put the ground spices in a small bowl and add the turmeric and cayenne.
- Lay the swordfish on a baking sheet and season with salt and pepper. Drizzle with the olive oil. Sprinkle the spice mixture over the fish, then massage it in. Cover and refrigerate for up to several hours. Bring fish to room temperature before cooking.
- Grill the swordfish in a hot ridged grill pan over medium heat for 4 to 5 minutes per side, until just opaque throughout. (The fish can also be cooked under the broiler, baked in a hot oven, or grilled over charcoal.)
- Arrange the swordfish on a large platter and surround with yellow tomatoes. Sprinkle the tomatoes lightly with salt. Spoon a little yogurt sauce onto each portion and pass the rest at the table. Sliver mint leaves with a sharp knife and scatter over the platter.
adapted from David Tanis, A Platter of Figs