How to Make Swordfish with Somali Cilantro and Green Chile Sauce | Hawa at Home

This cilantro and green chile pepper sauce delivers spice and acid in big doses, and it's a homemade version of the green sauce sold by Hawa's own sauce company, Basbaas. Serve it on anything from scrambled eggs to grilled fish, tacos to roast chicken, a bowl of rice to a grilled steak. Here, it's served here with a simple seared swordfish and shredded green cabbage. Watch Hawa on Spice of Life, premiering on Cooking Channel on Thursday, July 8 at 7|6c! Get the recipe ▶ https://foodtv.com/3jqI6H5 Subscribe to Food Network ▶ http://foodtv.com/YouTube About the Show: Hawa Hassan shares how to make some of her favorite African dishes from her cookbook, In Bibi's Kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Swordfish with Somali Cilantro and Green Chile Pepper Sauce RECIPE COURTESY OF HAWA HASSAN Level: Easy Total: 15 min Active: 15 min Yield: 4 servings Ingredients Sauce: 1/2 cup full-fat unsweetened coconut milk 3 tablespoons freshly squeezed lime juice, plus more as needed (about 2 limes) 2 tablespoons white vinegar or white wine vinegar 1/2 cup packed cilantro leaves 2 jalapeños, stemmed and coarsely chopped 2 large garlic cloves, minced 2 teaspoons granulated sugar 1 teaspoon kosher salt, plus more as needed Swordfish: 4 (6-ounce) skinless wild swordfish steaks, about 1/2 inch thick Kosher salt 1 tablespoon extra-virgin olive oil 2 cups finely shredded green cabbage Directions For the sauce: In the jar of a blender or in a food processor, combine the coconut milk, lime juice, vinegar, cilantro, jalapeños, garlic, sugar, and salt and puree until smooth. Season the sauce to taste with more lime juice or salt if needed. Serve immediately or place in a jar and store in the refrigerator for up to a week. For the swordfish: Heat a large skillet over medium-high heat. Pat the swordfish dry and season with salt. Add the olive oil to the skillet. When the oil is hot, add the swordfish and cook until golden on the underside, about 2 minutes. Flip and cook until just cooked through, about 2 minutes more. To serve, mound the cabbage on serving plates and top with the swordfish. Drizzle with some of the cilantro and green chile sauce. Adapted with permission from In Bibi’s Kitchen by Hawa Hassan with Julia Turshen, copyright © 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #HawaHassan #HawaAtHome #FoodNetwork #SwordfishWithSomaliCilantroGreenChileSauce How to Make Swordfish with Somali Cilantro and Green Chile Sauce | Hawa at Home | Food Network https://youtu.be/KSKX_QinIX4