Garam Masala Swordfish

From America's Test Kitchen

Yield: 4 servings
Community Recipe from


  • 4 swordfish steaks, 6-8 oz each, 1 1/2" thick pat dry
  • 2 teaspoon(s) garam masala
  • 1/4 teaspoon(s) cayenne
  • 1 tablespoon(s) EVOO


  1. Combine dry seasonings in a small bowl. Dry fish with paper towels. Rub spices onto both sides of fish. Heat oil in skillet over medium-high heat. Add fish and cook until golden brown and just cooked, about 3 minutes per side.

  2. (They served with Lemon Pistachio Rice)
February 2013

This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.

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