Tart lemon juice balances the sweetness of the honey in the curry-flavored sauce for this broiled swordfish. Instead of swordfish, you could use another sturdy fish, such as cod or halibut.
1 1/2 teaspoons curry powder
1 teaspoon cumin
3/4 teaspoon salt
3/4 teaspoon lemon-pepper
4 swordfish steaks (6 ounces each)
1/3 cup lemon juice
1/3 cup honey
1/2 cup jarred roasted red peppers, diced (optional)
1. Preheat the broiler. In a small bowl, combine the curry powder, cumin, salt, and lemon-pepper. Measure out 2 teaspoons of the spice mixture and rub it into the swordfish.
2. Place the swordfish on a broiler pan and broil 4 to 6 inches from the heat for 3 minutes per side, or until it just flakes when tested with a fork.
3. Add the lemon juice, honey, and roasted red pepper (if using) to the spice mixture remaining in the bowl. Serve the hot fish with the sauce spooned on top. Makes 4 servings
Mexican-Style Broiled Swordfish In step 1, omit the curry powder and add 2 teaspoons coriander and ½ teaspoon oregano to the spice mixture. In step 3, use lime juice instead of lemon juice in the sauce.
Good source of: niacin, omega-3 fatty acids, selenium, vitamin B12
Lemon pepper is a blend of black pepper, citric acid, lemon oil, and garlic. Depending on the manufacturer, it can also contain salt and other spices. It’s a good way to get some of the flavor of lemon zest without having to grate fresh lemon peel.
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.