Tikka Crusted SwordfishBy · Apr 17 2012 · Comments
I had basically banned Whole Foods from my shopping options after a bad leg of lamb a few years back. After making a wrong turn on my way to my usual grocery store I drove by the green signs and a beautiful display of fresh flowers and was beckoned for a revisit. The swordfish used in this recipe was from Whole Foods and was incredibly fresh and nearly as good as my go-to fish market. I guess I might have to make wrong turns more often.
- 2 LBS Swordfish, I used two large steaks and sliced them in half
- Juice from 1 lemon
- ¾ teaspoon kosher salt
- 2 tablespoons store bought tikka paste
- 1 tablespoon melted butter
Pre-heat oven to 450°.
Place the steaks in a large baking dish. Pour the lemon juice on top of the steaks and then evenly sprinkle the salt on top. Transfer to the refrigerate and let sit for 20 minutes.
Remove the steaks from the refrigerator and even spread the tikka paste on each steak. Transfer to the oven and cook for 10 minutes. Use a pastry brush to dabble each steak with the melted butter. Return to the oven on the top rack and change heat setting to broil. Continue to cook for 3-5 minutes or until the tikka paste crusts. Remove from the oven and serve immediately.