Peppered Swordfish With Cardamom-Carrot Sauce

By Sunset
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1 teaspoon cardamom pods

3/4 cup refrigerated carrot juice

About 1 1/2 teaspoons rice vinegar

1 teaspoon cornstarch

1/2 teaspoon sugar


1 pound boned, skinned swordfish or halibut

1 teaspoon olive oil

1/4 teaspoon coarse-ground pepper

1 tablespoon minced fresh chives (optional)

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