Tuesday, September 13, 2011


Every week Sharon and I are choosing a chapter from The Essential New York Times Cook Book and trying a new recipe. Last week we chose Fish and Shellfish and Sharon made Crab Cakes Baltimore-style with Remoulade Sauce. It was wonderful. I chose Swordfish in Green Curry-Basil Sauce. I already had an open can of Red Curry Sauce so I used that instead. If you have never used canned curry paste give it a try. You can turn any meal into a Thai flavored meal with a couple of tablespoons of curry paste, a can of unsweetened coconut milk and a tablespoon of fish sauce. It looks like this and you can find it in the Asian section of most grocery stores.

I served the swordfish with sticky rice and braised baby bok choy.

                                                 SWORDFISH IN RED CURRY-BASIL SAUCE

One 15 ounce can unsweetened coconut milk
2 TBSP. red curry paste (or green curry paste)
1 TBSP. fish sauce (nuoc mam)
4 swordfish steaks (about 6 ounces each)
1 tsp. grated lemon zest
1 tsp. kosher slat
1/2 cup torn Thai basil leaves
2 tsp. fresh lemon juice

White rice for serving

Whisk together the coconut milk, curry paste, and fish sauce in a large skillet and bring to a boil over medium high heat. Lower the heat so the liquid simmers, add the swordfish, and simmer until just cooked, about 6 minutes.

Remove the swordfish from the sauce and keep warm. Stir in the lemon zest and the salt and simmer slowly for 2 minutes. Remove from the heat and stir in the basil and lemon juice.

Divide the swordfish among 4 plates, spoon the sauce over, and serve with rice.

Serves 4

Recipe adapted from The New York Times cook book.

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