Peppered Swordfish with Cardamom-Carrot Sauce

Ingredients

• Salt
• 1 tablespoon minced fresh chives (optional)
• 1 teaspoon cardamom pods
• ¾ cup refrigerated carrot juice
• ¾ cup refrigerated carrot juice
• 1 teaspoon olive oil
• 1 tablespoon minced fresh chives (optional)
• + 13 more ingredients
• • Salt
  • 1 teaspoon olive oil
  • ¼ teaspoon coarse-ground pepper
  • ¼ teaspoon coarse-ground pepper
  • 1 teaspoon cornstarch
  • ½ teaspoon sugar
  • 1 teaspoon cornstarch
  • ½ teaspoon sugar
  • 1 pound boned, skinned swordfish or halibut
  • 1 pound boned, skinned swordfish or halibut
  • About 1 ½ teaspoons rice vinegar
  • About 1 ½ teaspoons rice vinegar
  • 1 teaspoon cardamom pods

1. Crush cardamom pods; remove black seed. 2. In a 1- to 1 1/2-quart pan, mix cardamom seed, carrot juice, 1 1/2 teaspoons vinegar, cornstarch, and sugar until well blended. Stir over high heat until mixture boils; reduce heat to low and simmer, stirring occasionally, until reduced to 1/2 cup, 7 ...

View full recipe at My Recipes