Peppered Swordfish with Cardamom-Carrot Sauce

Peppered Swordfish with Cardamom-Carrot Sauce
Photo by James Carrier

Ingredients

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

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

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