I was going through some other ‘foodie’ blogs the other day and I happened across one called Recipes By Pic where there was a simple recipe for this swordfish dish. I thought it looked great so I gave it a go, you can find the original recipe here. The recipe on the site is for 4 but this was just for Wife and I so I’ve halved all the ingredients.
- 300g of fresh Swordfish cut in dices
- 1 x green pepper
- 1 x spring onion
- 1 tbsp fresh natural lemon juice
- 1 tbsp grated lemon peel
- 1/2 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 1 tsp cornstarch
- 1/2 cup vegetable stock
- 1 tbsp toasted sesame seeds
- A couple of springs of fresh coriander
- 2 tbsp olive oil
- Salt and black ground pepper
Method of Preparation:
- Take a small bowl and add the lemon’s juice and peel plus the vinegar and the sugar.
- Put the prepared swordfish in a larger and pour the previous bowl mixture on top. Stir well and reserve in maceration (where the fluid softens the meat)
- De-seed the green pepper and cut it into a 2cm dice. Clean the spring onion and cut in long strips.
- Heat the olive oil in a saucepan and add the strained swordfish we had reserved in maceration.
- Fry for 3 minutes at medium heat, remove to a plate and reserve.
- In a different pot, place the cold vegetable stock, add the cornstarch and stir. Next add the juice from the macerated swordfish. Place over your lowest heat.
- In the saucepan where we cooked the swordfish, add a bit more oil if needed and fry the peppers and the onions at medium heat for about 5 minutes. Keep on stirring so that they don’t burn. When tender, turn the heat to minimum and add the vegetable stock we have at low heat in the pot. When it gets a bit thicker in consistency add the swordfish, some coriander leaves, stir and cook for 1 minute and turn the heat off.
- Serve in a bowl, sprinkle with the sesame seeds and it’s ready to eat!
OK, so there’s a bit of messing about with different pots and pans but really you just need 2 bowls, 2 pans and you’re away. The swordfish needs to be diced evenly, some of the smaller pieces I had were slightly overdone but the rest were cooked beautifully (if I do say so myself). The sauce is full of citrus flavour and compliments the fish really well. The sesame seeds provide a great bit of texture and the nice toasted after taste.
I’m impressed with this recipe, swordfish isn’t the cheapest so it’s great for that once in a while meal or if you’re really showing off then it’d be great as part of a larger banquet.
Last thing to do is apologise for the terrible picture of the finished product, believe me it tastes a lot better than it looks