Peppered Swordfish with Cardamom-Carrot Sauce Recipe – Sunset Magazine
Peppered Swordfish with Cardamom-Carrot Sauce | Sunset Magazine - A unique blend of flavors and a touch of cardamom in a rich carrot sauce, perfect for special occasions.
Ingredients
- 1 teaspoon cardamom pods
- 3/4 cup refrigerated carrot juice
- About 1 1/2 teaspoons rice vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon sugar
- Salt
- 1 pound boned, skinned swordfish or halibut
- 1 teaspoon olive oil
- 1/4 teaspoon coarse-ground pepper
- 1 tablespoon minced fresh chives (optional)
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