Rub

This vibrant Indian-inspired dish features succulent swordfish or mahi mahi chunks grilled until tender and aromatic. The fish is seasoned with a robust tandoori spice blend, bringing warm, earthy flavors to the forefront. It is paired with a crisp, cooling relish made from thinly sliced onions that have been quick-pickled to remove harshness, tossed with fresh cucumber, lemon juice, and sugar. The combination of smoky, spiced fish and bright, acidic vegetables creates a perfect balance of texture and flavor. Ideal for summer gatherings, potlucks, or as an elegant starter before a main course, this recipe is simple to prepare using pantry staples and fresh produce.

Cuisine: Indian

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 325.0

Dietary: Gluten-free

Description

This vibrant Indian-inspired dish features succulent swordfish or mahi mahi chunks grilled until tender and aromatic. The fish is seasoned with a robust tandoori spice blend, bringing warm, earthy flavors to the forefront. It is paired with a crisp, cooling relish made from thinly sliced onions that have been quick-pickled to remove harshness, tossed with fresh cucumber, lemon juice, and sugar. The combination of smoky, spiced fish and bright, acidic vegetables creates a perfect balance of texture and flavor. Ideal for summer gatherings, potlucks, or as an elegant starter before a main course, this recipe is simple to prepare using pantry staples and fresh produce.

Ingredients

4 Swordfish or mahi mahi steaks (about
11/2 Lbs/750 g total) , cut into chunks
1 tablespoons Store-bought tandoori
3 Small cucumbers (about 11/2 lbs/750 g
1 To 2 tablespoons oil

Directions

1
Soak four 12-inch bamboo skewers in water for 30 minutes to prevent burning.
2
Thinly slice onions on the diagonal and place them in a mixing bowl.
3
Sprinkle the sliced onions with 1 teaspoon of salt and let stand for 20 minutes.
4
Rinse the onion slices thoroughly under cold water to remove excess salt.
5
Squeeze the onions dry and return them to the bowl.
6
Add the juice of 1 lemon, sugar, and fresh coriander leaves to the onions.
7
Toss the onion mixture to combine and set aside.
8
Slice the remaining 2 lemons into thick rounds.
9
Cut the swordfish or mahi mahi into bite-sized chunks.
10
Thread the fish chunks and lemon slices alternately onto the soaked skewers.
11
Season the skewers with the remaining 1 teaspoon of salt, tandoori seasoning, or garam masala.
12
Peel and slice the cucumbers, then add them to the bowl with the pickled onion mixture.
13
Toss the cucumbers with the onion relish until well mixed.
14
Heat a large nonstick skillet over medium-high heat.
15
Drizzle oil into the pan to evenly coat the surface.
16
Place the skewers in the hot skillet and cook for 2 minutes on each side, or until the fish is opaque and cooked through.
17
Serve the grilled skewers immediately alongside the onion-cucumber relish.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 325.0kcal

% Daily Value *
Total Fat 26.2g41%
Saturated Fat 4.0g20%
Cholesterol 52.0mg18%
Sodium 58.2mg3%
Total Carbohydrate 2.2g1%
Dietary Fiber 0.3g2%
Sugars 1.0g
Protein 20.4g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If bamboo skewers are unavailable, metal skewers can be used without soaking.

The onion pickling step helps mellow the sharpness of the raw onion and adds a pleasant crunch. Do not skip the rinsing step to avoid over-salting the dish.

Swordfish and mahi mahi have firm textures that hold up well on skewers. Other firm white fish like halibut or sea bass can also be used.

For a spicier kick, add a pinch of chili flakes to the tandoori seasoning.

This dish is best served fresh. The relish can be prepared up to a few hours in advance, but the fish should be grilled just before serving.

Keywords: grilled, swordfish, mahi mahi, skewers, tandoori, indian, appetizer, relish, cucumber, onion, lemon, spices, summer, party, seafood, vegetarian, gluten-free, easy, fresh, flavorful

Read it online: https://www.chefs-mate.com/recipe/rub-44/