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      RECIPE TITLE "Swordfish Poached in Curried Tomato Sauce"
    Recipe from Simply Shrimp, Salmon and Fish Steaks , copyright © 2000 by Leslie Glover Pendleton. All rights reserved.

    yields serves 4 time---difficultyeasy

    Some fish markets sell swordfish cubes for kebabs, which they cut from pieces of swordfish too small to sell as steaks. They can be significantly cheaper, but make sure they are not giving you the dark muscle and ask if the chunks are as fresh as the steaks.


    For sauce:
    1 cup chopped onion (about 1 small onion)
    1 tablespoon vegetable oil
    2 large tomatoes, chopped (about 2 1/2 cups)
    2 teaspoons curry powder
    1/2 teaspoon salt
    1/4 teaspoon sugar
    2 tablespoons chopped fresh cilantro or parsley
    1 1/2 pounds swordfish, trimmed of skin, dark meat, and fat, cut into 2-inch chunks
    freshly ground black pepper


    In a large deep skillet, cook the onion in oil over moderate heat, stirring, until it begins to color. Add the tomatoes, curry, salt, and sugar and simmer, uncovered, for 15 minutes, stirring occasionally.
    Add the swordfish and simmer, stirring occasionally, for 10 minutes or until it is cooked through. Season with salt and pepper.
    Divide the fish among four plates, spoon the sauce on top, and sprinkle with cilantro.
    NOTE: Any fish steak can be substituted.

    HOT! We recommend:

    Simply Shrimp, Salmon and Simply Shrimp, Salmon and Fish Steaks
    A delicious collection of 120 quick and exciting recipes for shrimp, salmon and fish steaks that will send your senses swimming. Shrimp are available everywhere, salmon is farmed and therefore reliable and featured in fish stores and supermarkets and fish steaks (tuna, halibut, swordfish) are practically convenience food. All that's missing for the practical home cook are contemporary, sensible, tasty recipes. Leslie Glover Pendleton, veteran recipe writer and developer, demystifies and simplifies seafood cooking with a wonderful assortment of 120 recipes that widens the cook's repertoire beyond a pat of butter and a lemon wedge. Using familiar ingredients and simple techniques—no scaling, gutting or filleting here!—Pendleton has created such mouthwatering seafood specialties as Orange Glazed Shrimp with Gingered Cucumber Salsa and Sesame Crusted Salmon Teriyaki, along with a chapter of side recipes for such welcome accompaniments as Broccoli Rabe with Balsamic Vinegar and Mashed White Beans and Garlic. After trying these naturally healthy quick recipes, home cooks will be disappointed when they eat fish they haven't prepared themselves!


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