| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Main course | 4 | Servings | |
INGREDIENTS
| 4 | 200 g Swordfish Steaks | |
| 1 | t | Dried Rosemary |
| 1 | Garlic, finely chopped | |
| 1/2 | t | Cayenne |
| Salt and Pepper | ||
| 200 | Mayonnaise | |
| 4 | T | Chopped Watercress |
| 1 | T | Chopped Capers |
| 1 | T | Chopped Gherkins |
| 1/2 | Lemon, juice | |
| Salt and Pepper |
INSTRUCTIONS
Mix together all the marinade ingredients together. Place the fish in a shallow dish. Pour over the marinade and leave for 3 hours. Meanwhile blend the mayonnaise with the other ingredients and leave the flavours to develop. Remove fish from marinade and cook on barbecue about 4 minutes each side. Serve with a little sauce on the side. Converted by MC_Buster. NOTES : Chef:Mark Wogan Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 6
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 60.8mg
Potassium: 31.8mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: <1g