|
Skewered Swordfish with Crispy Coleslaw |
Printer Friendly Copy |
 |
|
| Serves 2 |
Prep 1 h |
Cooking 4 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
2 tbsp lime juice
2 tbsp olive oil
a sprinkling of sea salt
freshly ground black pepper
2 x 2 cm thick swordfish steaks, cut into 3 pieces
on the
diagonal
1 Chinese leaf (finely shredded)
2 spring onions, finely sliced on the diagonal
50g mange tout, finely sliced on the diagonal
1 tbsp toasted sesame seeds
50ml soy dressing
|
Soy dressing
1 tbsp sesame oil
50ml soy sauce
1 tbsp balsamic vinegar
1 tbsp sugar
|
|
-
Soak 2 wooden skewers in water
for 1 h.
-
Place lime juice, oil, salt &
pepper in a bowl and stir to combine. Add the swordfish
pieces and leave to marinate for at least 1h in the
fridge.
-
Meanwhile use a mandolin if
you have one to finely shred the Chinese leaf, then place
the Chinese leaf, mange tout, spring onions in a bowl and
toss to combine with a little squeeze of lime. Cover and
refrigerate.
-
Combine the ingredients for
the soy dressing and whisk. This sauce is best served
separately.
-
Put the swordfish pieces on a
skewer. Heat a large frying pan over a high heat and cook
each swordfish skewer for 2 minutes, then turn and cook
for another 2 mins. Remove from the heat and serve with
the soy sauce and the sesame seeds, also served in a bowl
alongside.
|
|
DAILY
DINNERS 
