Swordfish steaks with honey and citrus kosho dressing

SERVES 2 // PREP TIME 15 MINS // COOK 5 MINS (PLUS RESTING)

2 swordfish steaks (300gm each)

1 bunch broccolini, trimmed

150 gm sugarsnap peas, trimmed

Micro red and green shiso, to serve

HONEY AND CITRUS KOSHO DRESSING

1 lime, zest finely grated, segmented

2 long red chillies, seeded, finely chopped

1 tbsp honey

1 tbsp tamari

2½ tbsp lemon-infused extra-virgin olive

oil, plus extra for drizzling

1 For dressing, finely chop lime segments and place in a small bowl with zest, chillies, honey, tamari and lemoninfused olive oil. Season to taste and whisk to combine.

2 Preheat a non-stick frying pan to high. Drizzle swordfish with oil and season to taste. Cook steaks turning halfway, until flaking easy on outside but still pink in centre (3-4 minutes). Alternatively cook to your liking. Rest 5 minutes before serving.

3 Cook broccolini and sugarsnap peas in salted boiling water until just tender (3-4 minutes). Drain. Divide between plates and top with swordfish. Spoon over dressing and scatter with shiso. ➤