Swordfish Seared-Broiled garnished with Cacciatore Sauce
1 ½ lb piece of swordfish.
Turn on the broiler.
Make sure an oven rack is very close to the flame.
In a fry pan, add 1TB of Asian Oil [recipe: Always on Hand on this website] or another oil.
Put the frying pan into the oven on the top rack to it get very, very hot.
Be careful handling this pan.
The handle will be very, very hot.
Mix a multiple-spice powder:
½ t each: cumin, curry, ginger, garlic, and salt
Add 1TB of Asian Oil
Brush both sides of the fish with the mix
When the frying pan is very hot, 3 or 4 minutes under the broiler, set the swordfish in the skillet and return the skillet to the broiler.
One side of the swordfish is being seared while simultaneously the other side is being broiled.
Cook for 5/6 minutes.
The fish cooks wonderfully fast, retaining much of its juices while getting an appealing color and deliciously charred taste.
PAN SAUCE
Thinly slice aromatic vegetables: 2oz each of bell pepper, fresh fennel, onion, and chili to taste, softening all in a frying pan with 1TB of Asian Oil. Salt to taste.
Separately, chop an 8oz heirloom tomato and fry it in a ½ T of Asian Oil, touch of salt, until dried of most of its water. Scrape the tomato into the softened aromatic vegetables.
Spoon the pan sauce over the swordfish.
Note on the utility of this recipe:
This recipe works for steaks, other fish, or other foods that lend themselves to broiling or searing.
The recipe also works with a variety of pan sauces and/or a variety of oils and/or other multiple-spice powders.
Use it.
Vary it.
Make it your own.