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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 2 |
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Delicious, simple and quick to make. Tried this for the first time last night, and loved it. Don't overcook the swordfish, or it will dry out. The steaks I used were about 1.5cm thick and came out lovely and juicy. Serve with new potatoes and a simple mixed-leaf salad, drizzled with a little balsamic. Ingredients:
2 swordfish steaks |
2 tablespoons olive oil |
1/2 cup fresh mint, finely chopped |
1/3 cup fresh coriander, finely chopped |
1/2 cup sweet chili sauce |
1 tablespoon nam pla (fish sauce) |
1 teaspoon fresh ginger, grated |
sea salt |
Directions:
1. Sprinkle a little sea salt over the fish.
2. Heat the oil in a very hot skillet.
3. Cook the fish in the skillet for about 4 minutes each side, or until cooked to your liking.
4. Meanwhile, put remaining ingredients in a screw-top jar and shake vigorously.
5. Serve the fish with a little of the sauce drizzled over.
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