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While in the market shopping for fish steaks, I found the Kenyan broadbill swordfish already cut into 500g steaks.
This is one of the hardest fighting, most elusive game fish but let me assure you that it is the most delicious fish. All you want to do is marinate it with lots of lemon or lime and spices, pan fry it and you are good to go.
I added some coconut sauce to make it fun and made some pan fried ugali to get the crisp crust.
If you don't get the swordfish in your favorite market then king fish steaks will also work for the recipe.
Pan seared swordfish steak
400g swordfish steak 1 lime juice 1 tbspn garlic ginger paste 1 tspn black pepper 1 tspn cayenne pepper 1 tspn turmeric Salt to taste
Cut the fish into four chunks, rub the lime juice and salt over the fish, then add in all the other spices plus the garlic ginger paste. Ensure the spices are coated all over the fish. Let it marinate for an hour in the fridge. In a non-stick pan, put 1 tbspn of oil and let it heat. Pan sear the fish until cooked and golden brown on all sides.
Coconut sauce
200ml of thick coconut cream 1 tspn garlic ginger paste 1 tspn black pepper 1 tspn cayenne pepper 1 tspn turmeric 1/2 lime juice 1/2 green pepper roughly cut 1/4 onion sliced Handful coriander 2 tbsn thick Tamarind sauce Salt to taste
Put all the ingredients into a blender and blend to a smooth paste. Pour the blended mixture into a sauce pan add in a tablespoon of vegetable oil. Bring to a boil until thickened.
Pan fried ugali
4 cups of water 2 cups of white cornmeal 1 tspn salt
Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, little by little.Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes. Remove from heat and allow to cool. Flatten the ugali on a flat platter using your palms. Using a round cutter, portion your ugali. Pan fry the portioned ugali in a pan until golden brown.
Pan fry some sliced onions to golden brown for garnish.
To present, place the pan fried ugali on plate, then place the cooked fish on top, pour the coconut sauce over the fish on one side letting it drip and finish up with the fried onions on the fish.
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