Fish for Crish: Red Mole Swordfish Steaks with Pickled Shallots (Aarti Sequeira) Recipe

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Fish for Crish: Red Mole Swordfish Steaks with Pickled Shallots (Aarti Sequeira)
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Ingredients
16
Count
Nutrition
326
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F. Pull the swordfish out of the refrigerator and allow it to come to room temperature while you make the shallots and the sauce.
  2. For the pickled shallots: Separate the shallots into little rings. Put them in a small saucepan, add the rice vinegar and 1/4 cup of water, and set over medium heat making sure the shallots are covered by the liquid. Bring to a boil. Once it's bubbling, turn the heat off and set aside until you're ready to serve. The pickling will bring out a natural pink hue in the shallots; beautiful!
  3. For the mole : Grind the mustard seeds and cumin seeds to a fine powder in a mortar and pestle. Pour into a bowl with the ginger, ancho chile powder, rice vinegar, mirin, honey, sriracha and honey. Whisk together until smooth. Taste for seasoning and adjust as necessary.
  4. Set a large cast-iron or other heavy-bottomed, ovenproof skillet over medium-high heat until lightly smoking.
  5. Sprinkle the swordfish with salt. Add the swordfish to the skillet. Cook until browned, about 3 minutes on one side. Quickly, flip the steaks and smear with a little mole . Put the pan in the oven and cook the fish until a thermometer inserted into the middle of the fish registers 125 degrees F, 5 to 7 minutes.
  6. While the fish is cooking in the oven, drain the shallots and place in a small bowl. Rip the cilantro with your hands into the bowl, then drizzle with a little extra-virgin olive oil, salt and pepper. Toss together and taste for seasoning.
  7. When the fish is cooked (remember that it will keep cooking even when it's out of the oven) remove to a platter. Add the butter to the skillet, scraping up any caramelized bits stuck on the bottom of the skillet. Stir in the remaining mole and cook until hot and bubbly. Pour over the swordfish steaks. Top with a handful of the pickled shallots and serve immediately!
  8. *Cook's Note: Try to buy domestic swordfish that is harpoon or handline caught. Swordfish caught on long lines or in driftnets tend to also catch endangered sea turtles and sharks!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 326.26 Kcal (1366 kJ)
Calories from fat 134.76 Kcal
% Daily Value*
Total Fat 14.97g 23%
Cholesterol 74.22mg 25%
Sodium 158.5mg 7%
Potassium 685.83mg 15%
Total Carbs 18.18g 6%
Sugars 8.96g 36%
Dietary Fiber 2.84g 11%
Protein 32.1g 64%
Vitamin C 5.7mg 9%
Vitamin A 1.4mg 47%
Iron 107.5mg 597%
Calcium 31mg 3%
Amount Per 100 g
Calories 92.4 Kcal (387 kJ)
Calories from fat 38.17 Kcal
% Daily Value*
Total Fat 4.24g 23%
Cholesterol 21.02mg 25%
Sodium 44.89mg 7%
Potassium 194.24mg 15%
Total Carbs 5.15g 6%
Sugars 2.54g 36%
Dietary Fiber 0.8g 11%
Protein 9.09g 64%
Vitamin C 1.6mg 9%
Vitamin A 0.4mg 47%
Iron 30.4mg 597%
Calcium 8.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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