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)

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.

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