From Pistachio: Savory & Sweet Recipes Inspired by World Cuisines by Georgeanne Brennan and Barbara Bryant.
Swordfish with Smoky Cherry Tomato–Pistachio Salsa
Georgeanne Brennan & Barbara Bryant
A hint of Spanish smoked paprika lends an unexpected fragrance to this bright, refreshing salsa, which enhances the meaty richness of the swordfish. The salsa also makes a good topping for other white-fleshed fish or for sautéed chicken breasts or thighs. If possible, assemble the salsa, except for the pistachios, an hour in advance of serving, and let sit at room temperature to allow the flavors to mingle. Then stir in the pistachios when ready to serve.
1 tablespoon pistachio or extra-virgin olive oil
2½ teaspoons sherry vinegar
1 clove garlic, crushed and minced
1/2 teaspoon Spanish smoked paprika
1/4 teaspoon fine sea salt
2 cups (340 g) cherry tomatoes, in a mixture of colors, halved
1/2 cup (90 g) finely chopped red onion
1/4 cup (35 g) pistachios, coarsely chopped
4 swordfish steaks, about ½ inch (12 mm) thick (about 5½ ounces/155 g each)
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
Make the Salsa
In a bowl, combine the oil, vinegar, garlic, paprika, and salt and mix well. Add the tomatoes, onion, and pistachios and stir to coat evenly with the oil mixture. Set aside.
Cook the Fish
Season the fish steaks on both sides with the salt and pepper. In a frying pan large enough to hold the fish steaks in a single layer, melt the butter over medium-high heat.
When the butter foams, add the fish steaks and cook until the bottoms are golden and the sides are beginning to become opaque, about 3 minutes.
Turn and continue to cook until golden on the second side, the sides are completely opaque, and the flesh easily flakes with a fork, about 4 minutes longer.
- Transfer the fish steaks to dinner plates. Spoon the salsa over the steaks, dividing it evenly. Serve immediately.