3tablespoonscanola, grapeseed, or coconut oildivided
1tablespoon gratedfresh ginger(from 1-inch piece)
1tablespoon mincedgarlic cloves
1mediumyellow onionfinely chopped
2tablespoonsfreshly-squeezed lime juiceplus 4 wedges for garnish
1tablespoon packeddark brown sugar
1cupcoconut milk
1/4cup roughly choppedcilantro leaves
Basmati ricefor serving
Instructions
Pat the swordfish steaks dry to season with salt and half of the curry powder. Heat 1 tablespoon of the oil in a large, heavy-bottomed frying pan over medium-high heat until wisps of smoke come off the surface. Add the fish and cook until it is opaque one-quarter of the way up the side and the seared side is golden brown, about 3 to 4 minutes. Remove fish to a plate and set aside.
Return pan to stove over medium heat, add the remaining oil and the onions. Cook, stirring occasionally until soft and translucent. Add the ginger, garlic, and curry powder, about 1/4 teaspoon more salt and cook until fragrant. Add the lime juice, sugar, and coconut milk and bring to a simmer.
Return the fish, seared-side up, to the mixture and cook until the fish is opaque and firm, about 5 more minutes. If the coconut mixture is still soupy, remove the fish and continue to reduce it until it coats the back of a spoon. Season with salt and lime juice as desired. Serve the fish over rice with a spoonful of the curry mixture, topped with cilantro, and a lime wedge.