Tamarind Glazed Swordfish With Lime, Cilantro And Tamarind Sauce

By Food52
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3/4 pounds of swordfish steaks

2 one-inch cubes of solid, seeded tamarind pulp (known in some shops as "tamarind paste")

2 limes

Handful of cilantro, including stems

3-4 garlic cloves, or more to taste, peeled

2 anchovy fillets, mashed, or an equivalent amount of paste

1 medium yellow onion, peeled and quartered

2 or 3 medium shallots

3 tablespoons (divided) organic soy sauce (one with a rich taste, and not too salty)

Salt and pepper

1 tablespoon flavorless vegetable oil

1 tablespoon olive oil

1/4 cup rice wine (or white wine)

1/4 cup raw pumpkin seeds

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