Indian Broiled Fish with Many Spices

A thick spice paste of cumin, coriander, dry mustard, lemon juice, and garam masala rubbed all over swordfish steaks and left overnight. Twelve hours of marinating lets the spices penetrate deep into the firm flesh, so when the fish hits the broiler, every bite is loaded with Indian flavor from edge to center.

Swordfish is the ideal choice for this treatment. It’s meaty and dense enough to stand up to an aggressive spice rub and a 12-hour marinade without falling apart. Halibut steaks work as a substitute if swordfish isn’t available.

Broiling creates a spiced crust on the outside while keeping the interior moist. Drizzling with melted butter or margarine before and after flipping bastes the fish and helps the spices brown into a fragrant, slightly charred surface.

Chef Tips

• Marinate for the full 12 hours. Shorter times won’t get the spices past the surface.
• Use a glass or plastic dish for marinating, not metal. The lemon juice and spices can react with metal and leave an off taste.
• Watch the broiler closely. At 4 inches from the heat, the spice crust goes from golden to black quickly.
• The fish is done when it flakes easily with a fork but still has some resistance in the center.

Variations

• Add a teaspoon of turmeric to the spice mix for golden color and an earthy note.
• Serve with a cooling cucumber-yogurt raita on the side to balance the heat.
• Use this same spice paste on thick-cut salmon fillets or chicken thighs.