Servings:4
If you have a favorite homemade mango salsa, feel free to use it here, ortry this version. Otherwise, use jarred; we especially like Newman’s Own.
betway电子竞技俱乐部
- Cooking spray (optional)
- 4 Tbs. unsalted butter, softened
- 3/4 tsp. curry powder
- 1/2 tsp. finely grated lemon zest
- 1/4 tsp. ground cumin
- Pinch of cayenne
- 4 swordfish steaks, 6 to 8 oz. each
- Kosher salt and freshly ground black pepper
- Olive oil, for brushing
- Homemade or purchased mango salsa
Preparation
- Prepare a medium (350°F to 375°F) gas- or charcoal-grill fire. Alternatively, lightly coat a grill pan with cooking spray, and heat over medium heat.
- In a small bowl, combine the butter, curry powder, zest, cumin, and cayenne. Set aside.
- Season the swordfish generously with salt and pepper on both sides. Brush with oil. Add to the grill or pan, and cook, flipping once, until just cooked through, 7 to 9 minutes.
- Serve topped with a generous dollop of the curry butter and some mango salsa on the side. (Reserve any leftover butter in the refrigerator; it will keep for weeks and is great on chicken, vegetables, and rice.)
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