Cooking With Chef Hermann: Grilled Swordfish with Citrus Turmeric Sauce and Spinach
Grilled Swordfish with Citrus Turmeric Sauce and Spinach
- Two 6-8 oz. Swordfish or Mahi Steaks
- 10 oz. Spinach leaves
- Citrus Turmeric Sauce:
- 6 garlic cloves, chopped
- 1 habanera pepper or jalapeno pepper, seeds removed and chopped
- One 3” piece of ginger, peeled and chopped
- 1/3 C Lime juice
- 1/3 C Orange Juice
- 1 TB Sugar
- 2 tsp rice vinegar
- 1/3 C Oil
Pulse chilies, ginger, lime juice, orange juice, vinegar and turmeric in food processor until mixture is almost smooth. With the motor running, slowly pour the oil until mixture is emulsified. Set aside ½ the mixture. Brush the fish with the other half and use for basting. Grill fish and medium-high heat, flipping once.
Plate the fish on top of the spinach and drizzle the Citrus-Turmeric Sauce on top.