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Spa Cuisine: Grilled Swordfish and Honey-Jalapeno

by Executive Chef Juliana Oliveira May 14, 2010
Spa Cuisine: Grilled Swordfish and Honey-Jalapeno

This makes a great summer lunch or light dinner. Carrots make the list of top ten antioxidants, as they are just loaded with beta-carotene, especially when slightly cooked. The carrots in this recipe go well with almost any fish or chicken, and can even stand up to lamb. Make extra! It’s delicious and holds up well in the fridge for at least a week. Remember, choose organic free-range food wherever possible. It’s tastier and healthier, plus it’s the best way to avoid genetically-modified ingredients. Serves 4

  • 2 cups plain yogurt
  • 1 tbsp Indian curry powder salt and pepper to taste
  • 8 oz baby carrots or sliced carrots
  • 3 lemons, juice and zest
  • 4 sprigs mint (25-30 leaves), fine chiffonade
  • 1-2 jalapenos, seeded and chopped(or sliced if you like the burst of heat)
  • 1/3 cup honey
  • ¼ tsp cumin, ground
  • salt and pepper to taste
  • 4 swordfish steaks, 4-6 oz – about 1” thick
  • olive oil
  • 2 tsp dried thyme
  • salt and pepper to taste

    For the sauce:

    1. Mix curry powder with yogurt, season with salt and pepper. Reserve

    For the carrots:

    1. Place carrots in a lidded plastic container.
    2. Heat remaining ingredients in a small saucepan just until you see steam rising.
    3. Immediately pour the mixture over the carrots and cover tightly. Give a slight shake to mix, and reserve in the fridge for up to a week.

    For the dish:

    1. Lightly oil and season the swordfish with salt, pepper, and thyme.
    2. Grill the steaks for about 3 minutes, give a half turn, then flip and repeat.
    3. Serve with the yogurt sauce and carrots.

    For any questions about this or past menus, please email: editor@timetospa.com

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