Sword Fish Medalions With Almond Sauce

Sword Fish Recipe -From the fish recipes collection.  This almond sauce
is sweet, serving as a great companion for fish.

This sauce can be made in advance, it can be re-heated when required. It keeps in the fridge for at least 3 days.

-    Prepare the sauce first.
-    Chop garlic, ginger, onion, tomato and chili pepper.
-    Stir fry in hot pan with olive oil on high heat for 1 minute
      or until onions soften.
-    Add chopped coriander, cinnamon stick, paprika and turmeric
      powder and stir for 1 minute.
-    Add ground almonds with 100ml water.
-    Let it simmer on low heat for 5 minutes. 
-    Stir every minute or so.
-    Pass sauce through a sieve, leaving a very smooth but thin sauce.
-    Put sauce back on medium low heat and add the cream slowly. 
-    Stir regularly until sauce thickens (do not allow to boil).
-    Meanwhile cut sword fish into thin medallions
      (3 cm thick x 7 cm diameter).
-    Season with salt and drizzle with olive oil.
-    Put under the grill for 3 minutes in greased baking tray.
-    Turn over and grill for another 2 minutes.
-    Serve hot and decorate with fresh Greek basil leaves.

This grilled fish recipe uses a rich almond sauce which is a take on Pasanda sauce. Pasanda sauce is normally served with lamb or chicken but it works very well with white fish recipes.   

Another good alternative to chicken is to use Quorn chicken style pieces to make a sweet Quorn Chicken Pasanda recipe.