Madagascan · beginner
Madagascan Pan Seared Swordfish With Cucumber Mangarakara Lasary
Crispy pan-seared swordfish steaks served with a bright, refreshing Malagasy cucumber and tomato relish infused with fresh lemon juice and grated ginger.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Prepare the lasary relish by combining the diced cucumber, diced tomatoes, grated ginger, half of the minced garlic, 2 tablespoons of lemon juice, and half a teaspoon of salt in a medium bowl.
- 02
Toss the cucumber relish ingredients thoroughly, then set aside at room temperature for 10 minutes to allow the flavors to meld.
- 03
Pat the swordfish steaks completely dry with paper towels and season both sides evenly with the remaining half teaspoon of salt and the remaining minced garlic.
- 04
Heat the vegetable oil in a heavy-bottomed skillet over medium-high heat until shimmeringly hot.
- 05
Carefully lay the swordfish steaks in the hot pan and sear undisturbed for 4 minutes until a deep golden crust forms.
- 06
Flip the fish steaks, drizzle the remaining tablespoon of lemon juice into the pan, and cook for another 3 to 4 minutes until cooked through, then serve immediately topped with the chilled cucumber relish.
A LITTLE KITCHEN KNOW-HOW
High-Heat Pan Searing
Cooking dense fish fillets rapidly over elevated heat to produce a crisp exterior while preserving internal moisture.
Notes from the kitchen
- Ensure the fish is thoroughly dried before searing to guarantee a golden brown crust instead of steaming.
- The cucumber relish can be made up to two hours ahead and kept chilled in the refrigerator.
- Original home-cooking adaptation inspired by Madagascan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.