Curry-Rubbed Swordfish Steaks With Fresh Green Chutney Recipe

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Nutrition per serving    (USDA % daily values)
CAL
302
FAT
42%
CHOL
57%
SOD
50%

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Ingredients for 4 servings

Freshly ground black pepper

1⁄4 cup plain low-fat yogurt

1/2 teaspoon kosher salt

1 (1-inch) piece peeled fresh ginger

Basmati rice, for serving, optional

4 (6-ounce) swordfish steaks

3 scallions (white and green parts), cut into large pieces

1 teaspoon vegetable oil

1 to 2 tablespoons water, if needed

1 cup fresh cilantro (leaves and some stems)

1 cup fresh mint (leaves and some stems)

1⁄2 teaspoon kosher salt

1/2 teaspoon Madras-style curry powder

1 tablespoon freshly squeezed lime juice

1 jalapeno, stemmed (ribs and seeds removed if you don't want it too hot)

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