Serves: 4
Total Calories: 98

6 swordfish steaks or fillets (1-inch thick, 6 to 8 ounces each)
1 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
4 slices (quarter-size) peeled fresh ginger
2 cloves fresh garlic (large), peeled
1 fresh green chili pepper, such as serrano, stemmed
2 tablespoons mustard oil or peanut oil
2 tablespoons heavy cream
1 tablespoon fresh lime juice or lemon juice
1 tablespoon black mustard seeds, coarsely ground
1/2 teaspoon , ground ajwain, seeds
2 tablespoons finely chopped fresh cilantro

1. Place the fish in a large non-reactive bowl, add the turmeric and salt, and mix well. Cover with plastic wrap and marinate at least 1 and up to 24 hours in the refrigerator.

2. In a small food processor or a blender, process together the ginger, garlic, and green chili pepper until minced. Add the oil, cream, lemon juice, mustard seeds, and ajwain seeds and process again to make a smooth paste. Mix into the fish, making sure all steaks are well-coated with the mixture. Cover and refrigerate about 1 hour.

3. Preheat the broiler. Place the fish in a lightly oiled broiler-safe baking dish and broil 4 to 5 inches from the heating element until the top is lightly browned, about 5 minutes. Turn the pieces over and broil until the other side is lightly browned, about 4 to 5 minutes, or until the thickest part of the fish is opaque when checked with a knife. Transfer to plates, sprinkle the cilantro on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 98
Calories from Fat: 85

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