By Nik Sharma
Swordfish steaks take exceptionally well to marinades, especially this one. While the number of spices in the yogurt marinade may appear daunting, you probably have most of them in your pantry. The Pumpkin-Garlic Purée served on the side gets a drizzle of hot coconut oil infused with serrano chiles and whole spices. For a deep red cast to the fish, grind 2 to 3 Tbsp of chopped cooked red beets into the yogurt and proceed as directed.