Editorial sample recipeMadagascanbeginnerGluten-FreeDairy-FreeHalal

Madagascan Pan Seared Swordfish With Cucumber Mangarakara Lasary

Name: Madagascan Pan Seared Swordfish With Cucumber Mangarakara Lasary
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Madagascan
Ingredients: 600 g Swordfish steaks, skinless, cut into 4 equal portions; 1 medium English cucumber, finely diced; 2 medium Roma tomatoes, seeded and finely diced; 1 tbsp Fresh ginger, peeled and finely grated; 2 clove Garlic, minced; 3 tbsp Lemon juice, freshly squeezed; 2 tbsp Vegetable oil; 1 tsp Salt, divided

Crispy pan-seared swordfish steaks served with a bright, refreshing Malagasy cucumber and tomato relish infused with fresh lemon juice and grated ginger.

Prep: 15 min
Cook: 10 min
Total: 25 min

Technique to learn

High-Heat Pan Searing

Cooking dense fish fillets rapidly over elevated heat to produce a crisp exterior while preserving internal moisture.

Instructions

Step 1: 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.
Step 2: Toss the cucumber relish ingredients thoroughly, then set aside at room temperature for 10 minutes to allow the flavors to meld.

Step 3: 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.

Step 4: Heat the vegetable oil in a heavy-bottomed skillet over medium-high heat until shimmeringly hot.

Step 5: Carefully lay the swordfish steaks in the hot pan and sear undisturbed for 4 minutes until a deep golden crust forms.

Step 6: 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.

Cooking tips

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.

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