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The marinated swordfish would also be terrific cooked on a grill, for an easy summer meal. In that case, serve it with a fresh spinach salad instead. |
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Yield: 6 servings
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Heat the oil in a medium sauté pan over medium heat. Add the urad dal and cook, stirring, for 1 minute. Add the mustard seeds and stir for another minute. Stir in the cumin seeds and sauté for 2 minutes, or until the mixture is very aromatic. Add the chiles, tamarind and ginger, and cook, stirring frequently for about 3 minutes, or until the ginger has begun to soften. Stir in the jaggery and cook for an additional minute. Scrape into a blender and process until you have a purée. Taste and adjust the seasoning with salt. Allow to cool slightly. (This could be made up to a week in advance; refrigerate in a non-reactive container.) Place the swordfish in a non-reactive dish and generously coat all sides with the tamarind chutney. Cover and marinate for 1 hour in the refrigerator. Preheat the oven to 450°F. Place a large, ovenproof, nonstick sauté pan over medium-high heat. Add the marinated swordfish and sear for 2 minutes per side, or just until golden. Roast in the oven for about 10 minutes, or until the swordfish is firm to the touch. Spoon 3 tablespoons of the Spinach Purée in the center of each of 6 dinner plates. Lay a swordfish fillet in the center of the puree on each plate. Place a Leek Nest on top of each piece of fish and serve immediately, garnished with chives and edible flowers. Tamarind pulp Combine a 1 pound block of tamarind with 4 cups of cold water in a heavy saucepan over medium heat. Bring to a boil. Lower the heat and simmer for about 15 minutes, or until the tamarind is very soft. Pour into a blender and process for about 15 minutes, or until the mixture is of a soupy consistency, adding cold water, a bit at a time, if necessary. Strain the mixture through a medium sieve, pushing with a spatula, to separate the fibers and seeds from the pulp. Store the pulp in 1/2 cup amounts, preferably in zippered plastic bags, in the freezer. Spinach Purée
Wash spinach thoroughly. Spin or pat dry. Heat the oil in a large sauté pan over medium heat. Add the garlic and sauté for 1 minute. Stir in the spinach, a bit at a time, and sauté for about 3 minutes or until it is wilted. Scrape the spinach into a blender or food processor fitted with a metal blade. Add salt to taste and process until spinach is a thick purée. (This may be done a day or two in advance. If so, place in a non-reactive container, cover, and refrigerate until ready to use). Scrape the spinach purée into a nonstick saucepan and place over very low heat to keep warm until ready to serve. Serve as directed above or as a side dish. Fried Leek Nests
Trim the leeks of all but 1 inch of the green part, wash thoroughly. Cut lengthwise into a fine julienne. Pat dry. Lay a large double layer of paper towels on a clean counter. Heat the oil in a deep saucepan or deep-fat fryer over high heat until a candy thermometer registers 360°F. Add the leeks, a few at a time, and fry until golden, but still soft and pliable. Using a slotted spoon, transfer the leeks to the paper towels to drain. When cool enough to handle, use your fingertips to shape the fried leeks into 4 small nest-like shapes. Season with cumin and salt. Transfer the nests to a baking sheet lined with a double layer of paper towels. If the nests cool, put them in a very low oven for a minute or two before serving. *If you can't find jaggery, a combination of equal parts of dark brown sugar and granulated white sugars and 1 tablespoon of maple sugar will make an excellent substitute. Editor's note
Wine Pairing
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