Grilled Swordfish with Tripuri Spices

Ingredients

In this adaptation, we incorporate the bold and aromatic Tripuri spices to elevate the flavors of the traditional Italian Pesce spada alla siciliana. The original recipe typically uses Mediterranean herbs and flavors, while our version introduces Tripuri spices, adding a unique twist to the dish. This fusion creates a harmonious blend of Italian and Tripuri cuisines, resulting in a truly unforgettable culinary experience. We alse have the original recipe for Pesce spada alla siciliana, so you can check it out.

• 4 swordfish steaks (about 6 oz each) (113g) 4 swordfish steaks (about 6 oz each) (113g)
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• Juice of 1 lemon Juice of 1 lemon
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the mustard oil, turmeric powder, cumin powder, coriander powder, red chili powder, ginger paste, garlic paste, lemon juice, and salt. Mix well to form a marinade.
2. 2.
   Place the swordfish steaks in a shallow dish and pour the marinade over them. Ensure that the steaks are evenly coated. Let them marinate for at least 30 minutes, allowing the flavors to penetrate the fish.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the swordfish steaks from the marinade and place them on the grill. Cook for about 4-5 minutes per side, or until the fish is cooked through and has grill marks.
5. 5.
   Once cooked, transfer the grilled swordfish steaks to a serving platter. Garnish with fresh coriander leaves.
6. 6.
   Serve hot and enjoy the tantalizing flavors of Tripuri Grilled Swordfish.

Treat your ingredients with care...

• Mustard oil — Mustard oil adds a distinct flavor to the dish. If you can't find mustard oil, you can substitute it with olive oil or any other neutral oil.
• Tripuri spices — The combination of turmeric, cumin, coriander, and red chili powder gives this dish its unique Tripuri flavor. Adjust the spice levels according to your preference.

Tips & Tricks

• For a smokier flavor, you can grill the swordfish over charcoal instead of a gas grill.
• Serve the grilled swordfish with a side of lemon wedges for an extra burst of citrusy freshness.
• If you prefer a spicier kick, increase the amount of red chili powder in the marinade.
• Make sure to oil the grill grates before placing the swordfish to prevent sticking.
• Rest the grilled swordfish for a few minutes before serving to allow the juices to redistribute.

Serving advice

Serve the Tripuri Grilled Swordfish as a main course alongside steamed rice or with a side of grilled vegetables. Garnish with fresh coriander leaves for a pop of color and added freshness.

Presentation advice

Arrange the grilled swordfish steaks on a platter, placing them diagonally for an appealing visual presentation. Drizzle any remaining marinade over the fish and garnish with fresh coriander leaves. Serve with confidence and let the vibrant colors and enticing aroma speak for themselves.