CHARRED BABY GEM HEARTS AND SWORD­FISH WITH SMOKY AÏOLI

Friday - - FOOD -

Prep time 20 mins Cook­ing time 10 mins Serves 4

4 thick sword­fish steaks (about 220g each) 1 tbsp olive oil

1 tsp co­rian­der seeds, crushed

2 baby gem or ro­maine let­tuces, halved To serve: ex­tra-vir­gin olive oil, finely grated lemon rind and lemon wedges

SMOKY AÏOLI

100g (⅓cup) may­on­naise 1 gar­lic clove, crushed

½ tsp smoked pa­prika Juice of ½ lemon, or to taste

For smoky aïoli, com­bine in­gre­di­ents in a bowl and set aside. Heat a grid­dle pan on the stove or a bar­be­cue (char­coal is prefer­able). Brush sword­fish with oil, scat­ter with co­rian­der seeds and sea­son to taste. Brush let­tuce lightly with oil, then grill fish and let­tuce un­til let­tuce is charred and fish is medium-rare (5-7 min­utes). Trans­fer fish and let­tuce to plates, driz­zle with ex­tra-vir­gin olive oil, scat­ter with lemon rind, top fish with a dol­lop of smoky aïoli and serve with lemon wedges to the side.

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