{"id":4639,"date":"2020-01-28T13:15:18","date_gmt":"2020-01-28T13:15:18","guid":{"rendered":"http:\/\/cat.ppldemo2.com\/?post_type=recipe&amp;p=4639"},"modified":"2020-01-28T13:15:18","modified_gmt":"2020-01-28T13:15:18","slug":"garam-masala-swordfish","status":"publish","type":"post","link":"https:\/\/catalinaop.com\/garam-masala-swordfish\/","title":{"rendered":"Garam Masala Swordfish"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Swordfish is a wonderfully meaty, sweet tasting fish with firm texture. This recipe pairs an organic fingerling potato salad of white corn, shaved fennel, Thai basil, and tangelo segments.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the Swordfish:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 lb of fresh swordfish (boneless and skinless), cut into 2 inch cubes<\/li><li>2 garlic cloves, finely minced<\/li><li>1 piece of ginger, finely minced<\/li><li>1.5 cups of good quality yogurt<\/li><li>2 tsp ground cumin powder<\/li><li>1 tsp ground coriander powder<\/li><li>1 tsp turmeric<\/li><li>1 tsp garam masala<\/li><li>1\/2 tsp red chili powder, to taste<\/li><li>Salt &amp; pepper, to taste<\/li><li>Juice of half each lime and lemon<\/li><li>2 tbsp oil<\/li><li>Selection of your favorite vegetables<\/li><li>Fresh lime or lemon wedges for garnish<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the Fingerling Potato-Citrus Salad<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>3 lbs fingerling potato, par boiled and sliced in half<\/li><li>2 bulbs fennel, shaved<\/li><li>1 red onion, sliced<\/li><li>3 cups, white corn kernels<\/li><li>1 cup, Thai basil roughly chopped<\/li><li>1\/2 cup, cilantro, roughly chopped<\/li><li>2 red bell pepper, julienned<\/li><li>1 cup tangelo, segmented<\/li><li>1\/2 cup fresh tangerine juice<\/li><li>1\/4 cup extra virgin olive oil<\/li><li>Salt &amp; pepper to taste<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How to Prepare:<\/h2>\n\n\n\n<ol class=\"wp-block-list\"><li>In a large mixing bowl, combine the yogurt along with the oil and lime\/lemon juice. Add the garlic, ginger and the spices (ground cumin, ground coriander, turmeric, garam masala, red chili powder, salt &amp; pepper). Mix well to combine all the ingredients and add the cubes of fish. Marinate the fish in the refrigerator for up to 1 hour.<\/li><li>Prepare your vegetables and cut them into 1\u2033 pieces. Season liberally with salt, pepper and a little ground cumin powder, garam masala and red chili powder (if desired).<\/li><li>Shake off any excess marinade and carefully thread the fish cubes and vegetable on to the skewers. Baste with a little oil<\/li><li>Baste the skewers with a little oil and bake on a foil lined baking tray for 6-8 minutes or until done. If you are grilling, grill the skewers for 8-10 minutes or until done.<\/li><li>Garnish with lime or lemon wedges.<\/li><\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Products<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/catalinaop.com\/product\/swordfish-fillet\/\">California Swordfish \u2013 Local California<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Swordfish is a wonderfully meaty, sweet tasting fish with firm texture. This recipe pairs an organic fingerling potato salad of white corn, shaved fennel, Thai basil, and tangelo segments. Ingredients: For the Swordfish: 1 lb of fresh swordfish (boneless and skinless), cut into 2 inch cubes 2 garlic cloves, finely minced 1 piece of ginger, [&hellip;]<\/p>\n","protected":false},"author":15442,"featured_media":4640,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-4639","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/4639","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/users\/15442"}],"replies":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/comments?post=4639"}],"version-history":[{"count":0,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/4639\/revisions"}],"wp:attachment":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/media?parent=4639"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/categories?post=4639"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/tags?post=4639"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}