Elevate your dinner party with this cumin-crusted swordfish and aromatic bean recipe
In short: James Curtis, Head Chef at RHS Garden Hyde Hall, demonstrates a refined method for preparing grilled swordfish paired with vibrant yardlong beans. This quick, impressive dish balances bold spices with coconut milk and toasted almonds for a sophisticated meal.
The preparation begins by crushing black pepper seeds and coating the 220g swordfish steak in a cumin crumb. After searing the fish for two to three minutes per side, it is essential to let the muscle fibres rest to ensure the perfect texture. The accompanying sauce is built by sweating shallots, garlic, chilli, and coriander root before reducing coconut milk by half.
The blanched yardlong beans are folded into the aromatic sauce just before serving to maintain their vibrant colour. Finished with flaked toasted almonds and fresh coriander, the dish is traditionally served with warm naan bread. This recipe reflects the RHS's mission to inspire excellence in the practice of horticulture, which has been their core objective since the charity was founded in 1804.
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Sources
- Summary by Intellect · source: Recipe: Grilled Swordfish steak with Aromatic Yardlong beans | RHS Garden Hyde Hall | RHS
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