mailife - - Food -

1 kg swordfish steaks, about 1” thick cut into 4 por­tions 1 ta­ble­spoon virgin olive or co­conut oil Sea salt Fresh cracked pep­per 4 ta­ble­spoon but­ter 500 grams Asian mush­rooms, cleaned and sliced Zest and juice of 1 lemon (about 3 ta­ble­spoon juice) 1 stalk spring onion, sliced 1 splash dry white wine (if us­ing) 1 ta­ble­spoon green capers, chopped fine 2 ta­ble­spoon fresh chopped pars­ley (or other green herb)

Heat your oven to 190 de­gree Cel­sius. Rub the swordfish with oil and sea­son on both sides with salt and pep­per. Heat a BBQ grill or fry­pan on high. Sear the fish on both sides for a cou­ple min­utes on each side. Put the fry­pan in the oven or BBQ to fin­ish, about 10 min­utes, depend­ing on the thick­ness of your fish. In a sep­a­rate fry­pan, melt but­ter on medium high. When the but­ter is hot add mush­rooms, green onions, lemon juice and zest and splash of white wine. Saute for 5 - 6 min­utes un­til mush­rooms are ten­der and there is very lit­tle liq­uid left in the sauce. Sea­son with salt and pep­per to taste. Plate the swordfish and top with mush­rooms and gar­nish with capers and pars­ley

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