sauteed onaga (swordfish) creamy curry sauce
This recipe is from Chef Philippe Padovani, who was the chef at the Manele Bay Hotel, Lanai a few years ago. This sounds wonderful.
No Image
prep time
15 Min
cook time
40 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 pounds onaga (swordfish), filleted
- 1/4 cup olive oil
- 1 cup cream
- 2 tablespoons cilantro, finely chopped
- 1 - drop lemon juice
- CURRY SAUCE:
- 2 teaspoons clarified butter
- 1 teaspoon ginger, finely chopped
- 1 teaspoon garlic, finely chopped
- 1/2 cup onions, finely chopped
- 1 teaspoon green chile, finely chopped
- 1 teaspoon red chile, finely chopped
- 1 teaspoon tumeric
- 2 teaspoons curry powder
- 1 teaspoon coriander
- 1 teaspoon garam masala or curry powder
- 1/4 cup fish stock or clam juice
- 1/2 cup tomatoes, blanched, peeled, finely chopped
How To Make sauteed onaga (swordfish) creamy curry sauce
-
Step 1To prepare the curry sauce: In a saucepan, sweat garlic and ginger in butter. Add onions, celery, and chile; sweat. Add tumeric, curry powder, coriander, and garam masala. Add clam juice; bring to a simmer. Add tomatoes. Reduce to a syrup, then add cream and bring to a boil. Season to taste; remove from heat when cooked. Add cilantro and lemon juice to finish. Set aside.
-
Step 2To cook the onaga fish: Cut into 8-oz pieces. Season both sides of the fillets with salt and pepper. Preheat frying pan with olive oil and cook the fillets, from 3-5 minutes.
-
Step 3To finish the plate: Preheat four dinner plates. Pour equal amounts of sauce on each plate. Place the fillet in the center of each plate. Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes