Swordfish With Somali Cilantro And Green Chile Pepper Sauce Recipes

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SOMALI CILANTRO AND GREEN CHILE PEPPER SAUCE

Hawa's company, Basbaas, is named for the Somali term for chile pepper, and her ready-made sauces are just like this one-an everyday condiment that makes everything it touches better. In fact, this cilantro and green chile pepper sauce that delivers spice and acid in big doses is a version of Basbaas's green sauce. Serve it on...anything. From scrambled eggs to grilled fish, tacos to roast chicken, a bowl of rice to a grilled steak, it's one of the most versatile recipes in the book.

Provided by Food Network

Categories     condiment

Time 5m

Yield About 1 cup

Number Of Ingredients 8



Somali Cilantro and Green Chile Pepper Sauce image

Steps:

  • In the jar of a blender or in a food processor, combine the coconut milk, lime juice, vinegar, cilantro, jalapeños, garlic, sugar, and salt and puree until smooth. Season the sauce to taste with more lime juice or salt if needed. Serve immediately or place in a jar and store in the refrigerator for up to a week.

1/2 cup full-fat unsweetened coconut milk
3 tablespoons freshly squeezed lime juice, plus more as needed
2 tablespoons white vinegar or white wine vinegar
1/2 cup packed cilantro leaves
2 jalapeños, stemmed and coarsely chopped
2 large garlic cloves, minced
2 teaspoons granulated sugar
1 teaspoon kosher salt, plus more as needed

GRILLED SWORDFISH STEAKS WITH CILANTRO-LIME BUTTER

Quick and easy grilled swordfish with a tasty butter sauce.

Provided by Michellea Southern David

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 7



Grilled Swordfish Steaks with Cilantro-Lime Butter image

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Brush both sides of swordfish with olive oil.
  • Cook on the preheated grill until fish flakes easily with a fork, 8 to 12 minutes, brushing with olive oil and turning once halfway through.
  • Meanwhile, combine butter, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Serve butter mixture with swordfish.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 0.2 g, Cholesterol 96 mg, Fat 21.6 g, Fiber 0.1 g, Protein 33.4 g, SaturatedFat 9.6 g, Sodium 232.8 mg, Sugar 0.1 g

4 (6 ounce) swordfish steaks, 1-inch thick
1 tablespoon olive oil, or as needed
¼ cup butter, melted
1 tablespoon chopped fresh cilantro
1 teaspoon chopped jalapeno pepper
1 teaspoon finely shredded lime zest
¼ teaspoon lime juice

SWORDFISH WITH SWEET AND HOT PEPPERS

A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates blissful balance. Here, the sweet peppers are sautéed slowly with onions to intensify their gentle honeyed character. Half of the hot chiles are left raw, sharp and biting to create as much contrast as possible. Eaten altogether, each bite is both hot and sweet, pungent from a touch of garlic, tart from a squeeze of lemon and faintly saline from the swordfish.

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12



Swordfish With Sweet and Hot Peppers image

Steps:

  • Heat a large skillet over medium heat. Add oil and let warm for 1 minute. Add onion and cook, tossing occasionally, until soft and golden brown, 7 to 10 minutes. Stir in sweet peppers and oregano; cook until very soft, about 10 minutes. Season with ¼ teaspoon each salt and pepper. Scrape vegetables into a bowl.
  • Melt butter in skillet. While butter melts, toss fish with remaining salt and pepper. Add half the chile peppers to skillet and cook until soft, 1 minute. Add garlic to skillet and stir quickly to coat with butter. Add fish and reduce heat to medium-low; cook gently until fish is just opaque, about 5 minutes. Return sweet peppers to pan and toss well. Sprinkle with remaining chile peppers and top with a squeeze of lemon and cilantro.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 9 grams, Sodium 733 milligrams, Sugar 5 grams, TransFat 0 grams

2 tablespoons extra-virgin olive oil
1 small white onion, thinly sliced
4 cups sliced sweet peppers (a mix of bell peppers, cubanelle and others, as many colors as possible)
1 tablespoon chopped fresh oregano
1 1/4 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons unsalted butter
1 1/2 pounds swordfish, skin removed, cut into 1 1/4-inch chunks
2 to 3 fresh chile de arbol or other hot chile peppers, seeded if desired, and thinly sliced
1 garlic clove, minced
Lemon juice, as needed
Chopped cilantro, as needed

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