Swordfish Meets The Mecca of Flavor: Creamy ‘Tossing the Seafood’ Sauce! (yes, it is that good)

swordfish with creamy 'tossing the seafood' sauceI am here to tell you that I wanted to throw my plate against the wall tonight in a fit of OH MY GOD IT’S SO GOOD I CAN’T EVEN LOOK AT IT frenzy when I tasted the sauce I made for our swordfish steaks.    Not to mention the beautiful color the cream sauce took on from the ground turmeric

Mr. Cheese and I have decided to eat healthier and part of this new regime includes more protein and less sugar and refined carbs.  We knew we were going to make Thursday’s  dinner with swordfish, but with what?  I figured spinach would be a sure thing for the vegetable but we’d want some kind of sauce with the fish.  Thumbing through one of my cookbooks for inspiration, I came across a recipe in BHAG‘s 15 Minutes or Less Low-Carb Recipes book titled Swordfish with Spicy Tomato Sauce.  Reading through the recipe, I didn’t care much for the spicy side of things with swordfish so that was immediately eliminated, as was the full tablespoon of cilantro, since ground turmeric and coriander would lend plenty of depth to compliment the dish.  Finally, I enjoy swordfish with a good remoulade so I knew right away that I would add some cream to bring it all together.  The end result was damn near orgasmic and I regret making it because we ate it all and now there isn’t any. 

I have found this to be a problem at times – you get excited about a fabulous meal, you prepare, make notes, get the camera ready, taste test, think it over, adjust, crack a beer, etc.  For people who really get into this stuff it is time-consuming and can be exhausting.  But in an oddly invigorating way.  Then, it’s done.  You’ve taken The Picture that you’ll post, you sit down just giddy with anticipation of this glorious meal and in 14 minutes, it’s over.  That meal is gone.  Plates are empty and now the kitchen is a mess.  Damnit.  But definitely make this meal, or at least the sauce, then sop it up with a lot of crusty bread, preferably crusty italian.  You will thank me. 

Swordfish with Creamy ‘Tossing the Seafood’ Sauce

  • 1 pound fresh swordfish steaks, 1 inch thick
  • 2 Tablespoons olive oilbusy pans
  • 1/4 onion, finely chopped
  • 3/4 teaspoon garlic, minced
  • salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground coriander
  • 1 & 1/2 cups Roma tomatoes, chopped (about 5 tomatoes)
  • 1/3 cup heavy whipping cream

How to Make It!

In a large frying pan, heat the olive oil over medium heat and add the onion and garlic and cook until the onion is translucent.  Add the turmeric and coriander and stir to combine, then add the tomatoes.  added tomatoes

Turn the heat down to medium low and let simmer while the swordfish cooks – about 15 minutes.  Toward the end of that cooking time, maybe 12 minutes through, slowly stir in the heavy cream.  Once heated, give it a taste and add salt, as needed. 

Pre-heat the oven to 425 degrees.  Rub the swordfish lightly with olive oil and sprinkle with salt and pepper.  Cook for about 8 minutes per side, depending on your oven, until the fish is opaque.  Allow to sit for a minute or two prior to eating.  I find this ensures doneness and your swordfish steak will be perfectly tender and very moist.  Plate and enjoy with the creamy ‘tossing the seafood’ sauce. 

spinach prepFor our side dish of spinach, we simply sautéed a bit of minced shallots in olive oil, then added the spinach and cooked it until wilted.  We added 1 Tablespoon of balsamic vinegar and 2 Tablespoons toasted pine nuts, then combined.  This was a perfect accompaniment to the swordfish.  Serves 2

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About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
This entry was posted in coriander seed, fish, food, healthy, herbs & spices, recipes, sauces, swordfish, turmeric and tagged , , , , , , , . Bookmark the permalink.

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