Orange-Cardamom Swordfish with a Sherry Glaze

Finding a name for this dish was causing me a little bit of trouble, because I didn't know which flavors to emphasize.  The truth is, there are about 5 different flavors that each contribute greatly to the end result of the swordfish, notably orange zest & juice, chopped thyme, sherry cooking wine, cardamom, and rosemary.  However, I loved the pairing of the orange and cardamom in the marinade, and the distinct flavor of sherry in the glaze, so I decided to mention those tastes above the herbs.  The sherry glaze, infused with rosemary, can also serve as a dipping sauce once the swordfish comes out of the oven (I spooned what I had leftover onto the steak in two dollops, pictured below).

I hope this dish doesn't sound complicated, because it's actually very simple; once you have ground up the cardamom and thyme there is little work left to do.  I ate this with a green salad tossed with cucumbers, tomatoes, parsley, and balsamic vinaigrette; I imagine this could also go well with boiled potatoes, steamed green beans, or a rice pilaf or risotto of some sort.

One last note:  you can either buy ground cardamom, or fresh cardamom (that come in little pods), and grind it yourself.  I believe the pre-ground cardamom will work just as well, but the flavor is of course stronger when you grind it yourself.

This is what cardamom pods look like (you need to crack them open with your fingers, pour out the little seeds inside, and grind them up with a mortar & pestle):

Thanks, and have a wonderful new year!!

Orange-Cardamom Swordfish with a Sherry Glaze - Makes 1 steak

1 6-8 oz swordfish steak

For the glaze:

Juice from 1 orange

1 small sprig rosemary

1/4-cup sugar

1/2-cup sherry cooking wine (can usually be found in the vinegar section of your grocery store)

For the marinade:

1/4-tsp coarse sea salt

1 1/2- tsp grated orange zest

1 tsp ground cardamom

1 tsp chopped thyme

1 tbsp olive oil

To make the glaze:

1.  Pour all glaze ingredients in a small saucepan, and bring to a boil.  Once boiling, simmer on low until sauce is reduced to a thick glaze, about 10 minutes.  Remove from heat and discard the rosemary.

To make the marinade:

Preheat the broiler.

2.  Combine all marinade ingredients except the olive oil in a small bowl, and stir together to combine.  Pour in the olive oil and whisk to combine. 

3.  Spread marinade all over fish, and sprinkle fish with pepper.  Marinate in the fridge for about 15 minutes.

4.  Place steak on a baking sheet, and use a brush or a fork to spread the glaze over the top and sides of the fish. 

5.  Broil for about 6 minutes; remove from broiler, flip swordfish over, and brush top and sides again with glaze.  Finish cooking in the broiler, about 6 minutes more.

6.  Serve with any remaining glaze.