Swordfish With Tamarind Habanera Chili Sauce |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is an incredible fish recipe sure to please all the hot lovers in your world. It is definitely hot and spicy but very tasty. Enjoy Ingredients:
4 thick swordfish steaks |
14 ounces fresh squeezed orange juice |
1 habanera chili seeded |
2 ounces tamarind paste |
2 bunches watercress |
6 ounces canola oil |
1 pound fava beans |
pink peppercorns |
2 ounces tequila |
2 blood oranges |
Directions:
1. Combine orange juice, habanera chili and tamarind paste in a small sauce pan.
2. Simmer very slowly for 45 minutes then strain through a fine strainer.
3. Dip watercress in rapidly boiling water for 3 seconds then cool in ice bath for 15 seconds.
4. Pat watercress dry with paper towel then blend on high speed with oil.
5. Place watercress paste in an elevated coffee filter and let drip for one hour.
6. Heat tequila in microwave 45 seconds then place peppercorns in hot tequila and soak two hours.
7. Boil fava beans in salted rapidly boiling water until skins break and beans becomes tender.
8. Grill fish on each side three minutes and baste with tamarind sauce the last minute of cooking.
9. Baste with sauce during cooking then use remaining sauce to decorate serving plate.
10. Cut oranges into slices and use for garnish.
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