Swordfish with Red Curry Black Beans & Zucchini Salad

Lettuce Turnip The Beet by Meaty Boy
Issue 26 • April 2015

Photo by SJ Collins

Ingredients (makes 4 servings)

Swordfish
4 swordfish fillets (8 oz each)
1 tbsp bacon fat
salt and pepper

Red Curry Black Beans
31 oz black beans, drained and rinsed (2 cans)
2 cups vegetable stock
1 cup red onion, diced
¼ cup cilantro stems, chopped
4 tbsp red curry paste
2 tbsp bacon fat
2 garlic cloves, minced

Zucchini Salsa
½ cup zucchini, diced
½ cup grape tomatoes, chopped
¼ cup red onion, diced
¼ cup poblano pepper, diced
¼ cup cilantro, chopped
4 tbsp olive oil
1 lime, juiced

  1. To prepare the salsa, place all ingredients in a bowl. Mix well and let stand for 10 minutes.
  2. To prepare the beans, heat bacon fat in a pot on medium-high heat. Add onions, garlic, and pepper, then sauté for 2 minutes. Add black beans, then sauté for 2 minutes more. Add curry paste and vegetable stock, then simmer until liquid is almost gone.
  3. To prepare the swordfish, preheat the oven to 400°F. Heat bacon fat in an oven-proof sauté pan on medium-high heat. Season fillets with salt and pepper, then place in pan and sear for 2-3 minutes until golden brown. Flip fillets over, then place the pan in the oven for 4-5 minutes to finish.
  4. To plate, pile black beans in the center of the plate. Place a fillet on top of the beans, then spoon salsa over the fish.

The Whurk Week

Five cool things happening in Virginia each week. Delivered to your inbox Monday mornings. Sweet.


More From Issue 26
Other Recent Stuff