SEARED SWORDFISH WITH LEMONGRASS, TAMARIND, AND FRIED GARLIC

Seared Swordfish with Lemongrass, Tamarind, and Fried Garlic image

Yield makes 4 servings

Number Of Ingredients 11

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6 tablespoons peanut or neutral oil, like corn or grapeseed
2 swordfish steaks, each 3/4 to 1 pound
Salt and black pepper to taste
2 tablespoons minced lemongrass
1 tablespoon minced garlic
1 tablespoon peeled and minced fresh ginger
1 small fresh chile, stemmed, seeded, and minced, or to taste
3 tablespoons tamarind paste (page 585) mixed with 1 cup water
3 tablespoons nam pla
5 large garlic cloves, thinly sliced
Chopped fresh cilantro leaves for garnish

Steps:

Put 2 tablespoons of the oil in a large skillet, preferably nonstick, over medium-high heat. A minute later, add the fish (in batches if necessary) and brown quickly on both sides, sprinkling with salt and pepper as it cooks, for a total of about 4 minutes. Turn the heat to low and transfer the fish to a plate.
Add the lemongrass, minced garlic, ginger, and chile to the skillet and cook, stirring frequently, until the garlic begins to brown, 3 to 5 minutes. Add the tamarind mixture and nam pla and bring to a boil; adjust the heat so the mixture simmers steadily. Return the swordfish to the pan and cover.
Meanwhile, put the remaining 1/2 cup oil in a small saucepan over medium heat. Add the sliced garlic and cook, stirring once in a while, until it is brown and crisp, about 5 minutes; do not let it burn. Remove with a slotted spoon and drain on a paper towel (you can reuse the oil if you like).
The fish is done when a thin-bladed knife inserted into its thickest part meets little resistance. Transfer it to a plate. The sauce should be syrupy; if it is not, reduce it over high heat, stirring constantly, for a couple of minutes. (If it is too dry, add a little water and stir to incorporate.) Pour the sauce over the fish and garnish with the fried garlic and the cilantro.