Peppered Swordfish with Cardamom-Carrot Sauce

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