Seared Swordfish

Ingredients

Chutney

• 6 oz. fresh cranberries
• Juice of 1 lemon
• 1/4 cup of golden raisins
• 2 Tbsp fresh minced ginger
• 1 tsp turmeric
• 1 tsp za’atar spice
• 1 tsp kosher salt
• 1 tsp ground cinnamon
• ¼ cup sugar
• ½ cup chicken stock
  

Swordfish

• 4 – 4 oz. swordfish portions
• 2 Tbsp olive oil
• Salt and pepper to taste

Preparation

Chutney

1. Combine all ingredients in a small sauce pot and cook covered over low heat until the berries break down.  Stir frequently.   If the liquid evaporates too quick feel free to add water .Serve chutney at room temperature with the swordfish. (this can be prepared up to a week in advance)

Swordfish

1. Season the swordfish portions with the EVOO, salt, and pepperCook under broiler or sear on both sides in a saute pan over medium high heat until internal temp reaches 165° F