FISH FOR CRISH: RED "MOLE" SWORDFISH STEAKS WITH PICKLED SHALLOTS
Steps:
- Preheat the oven to 400 degrees F. Pull the swordfish out of the refrigerator and allow it to come to room temperature while you make the shallots and the sauce.
- For the pickled shallots: Separate the shallots into little rings. Put them in a small saucepan, add the rice vinegar and 1/4 cup of water, and set over medium heat making sure the shallots are covered by the liquid. Bring to a boil. Once it's bubbling, turn the heat off and set aside until you're ready to serve. The pickling will bring out a natural pink hue in the shallots; beautiful!
- For the "mole": Grind the mustard seeds and cumin seeds to a fine powder in a mortar and pestle. Pour into a bowl with the ginger, ancho chile powder, rice vinegar, mirin, honey, sriracha and honey. Whisk together until smooth. Taste for seasoning and adjust as necessary.
- Set a large cast-iron or other heavy-bottomed, ovenproof skillet over medium-high heat until lightly smoking.
- Sprinkle the swordfish with salt. Add the swordfish to the skillet. Cook until browned, about 3 minutes on one side. Quickly, flip the steaks and smear with a little "mole". Put the pan in the oven and cook the fish until a thermometer inserted into the middle of the fish registers 125 degrees F, 5 to 7 minutes.
- While the fish is cooking in the oven, drain the shallots and place in a small bowl. Rip the cilantro with your hands into the bowl, then drizzle with a little extra-virgin olive oil, salt and pepper. Toss together and taste for seasoning.
- When the fish is cooked (remember that it will keep cooking even when it's out of the oven) remove to a platter. Add the butter to the skillet, scraping up any caramelized bits stuck on the bottom of the skillet. Stir in the remaining "mole" and cook until hot and bubbly. Pour over the swordfish steaks. Top with a handful of the pickled shallots and serve immediately!
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Samuel Maestas
[email protected]I'm not a big fan of fish, but this dish was delicious! The mole sauce was rich and flavorful, and the swordfish was cooked perfectly.
Nahom Adane
[email protected]This was a great recipe! The mole sauce was easy to make and so flavorful. The swordfish was cooked perfectly and the pickled shallots were a great addition.
Subhan Mobils
[email protected]The mole sauce was a bit too spicy for my taste, but I still enjoyed the dish. The swordfish was cooked perfectly and the pickled shallots were a great addition.
Abdulsalam lyday
[email protected]This dish was a bit too complicated for me. I think I would have preferred a simpler recipe.
Stephanie Tulia
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. The mole sauce was delicious and the swordfish was cooked perfectly.
Jamie Lehr
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it. The mole sauce was very flavorful and the swordfish was cooked perfectly.
Marion Josephine Sesay
[email protected]I'm not a big fan of fish, but this dish was delicious! The mole sauce was rich and flavorful, and the swordfish was cooked perfectly.
Nila Thessman
[email protected]This was a great recipe! The mole sauce was easy to make and so flavorful. The swordfish was cooked perfectly and the pickled shallots were a great addition.
Rai Pramish
[email protected]The mole sauce was delicious, but the swordfish was a bit overcooked. I think I would try cooking the fish for a shorter amount of time next time.
Qadeer Ajmal
[email protected]I found this recipe to be a bit too complicated. There were too many steps and ingredients involved. I think I would have preferred a simpler recipe.
Zeeshan Abbasi
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The mole sauce was very flavorful and the swordfish was cooked perfectly. I would recommend this recipe to others who enjoy spicy food.
Teodora Mustata
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of fish, but I was pleasantly surprised. The mole sauce was so good that it made me forget that I was eating fish. The swordfish was also cooked perfectly.
Magsar Batjargal
[email protected]This recipe was easy to follow and the dish turned out delicious. The mole sauce was rich and flavorful, and the swordfish was cooked perfectly. I would definitely recommend this recipe to others.
Ch Danish Ali
[email protected]I followed the recipe exactly and the dish turned out great! The mole sauce was a bit spicy for my taste, but I still enjoyed it. The swordfish was moist and flaky, and the pickled shallots added a nice touch of acidity.
Rj Raga
[email protected]Wow, this dish was amazing! The mole sauce was complex and flavorful, and the swordfish was cooked perfectly. I will definitely be making this again.
Asha Limbu
[email protected]I have to say, this recipe is a keeper! The mole sauce was rich, flavorful, and had just the right amount of spice. The fish was cooked perfectly and the pickled shallots were a great addition.
Emily Makumire
[email protected]This fish dish was a delightful culinary experience. The swordfish steaks were cooked to perfection, tender and flaky, while the pickled shallots added a tangy and slightly sweet flavor that complemented the richness of the mole sauce.