Griddled Citrus Swordfish With Mango And Corriander Salsa

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Fruits, Meats		Food9	2	Servings

INGREDIENTS

2		285 g, 10oz swordfish
		steaks
2		Star anise
3		Oranges, juice of 2 and
		segments of the
		second
6		Spring onions, shredded
1		1/2 inch piece ginger
		grated
1		Yellow pepper, sliced and
		seeds
		removed
1		Pink grapefruit, segmented
2	T	Parsley, chopped
1		Bunch coriander
4	T	Chicken stock
		Salt and pepper
		Little oil
1		Ripe mango
1		Ripe pawpaw
2		Limes
1		Bunch coriander leaves
1		Red chilli, finely chopped
		Salt and pepper

INSTRUCTIONS

Season the oil with salt and pepper and pass the fish through it.  Heat
a chargrill over fierce heat and carefully place the fish on  top. Cook
the fish as to create a criss-cross effect then keep aside.  In a
seperate pan place the orange juice, stock, star anise and  ginger and
bring to the boil. Reduce slightly then turn down the  heat. Add the
marked fish followed by the spring onions, yellow  pepper and citrus
segments, simmer gently for 2-3 minutes, until the  fish is completely
cooked.  To make the salsa. Peel the mango and slice the flesh from the
stone.  Cut into small dice. Cut the pawpaw in half and scoop out the
pips,  slice and dice. Place in a bowl and add the lime juice, chopped
coriander leaves and chopped chilli pepper. Mix thoroughly. Serve the
fish with fruit segments, and a good sprinkling of parsley, mango
salsa and coriander leaves.  Converted by MC_Buster.  Per serving: 223
Calories (kcal); 2g Total Fat; (6% calories from  fat); 6g Protein; 54g
Carbohydrate; 0mg Cholesterol; 285mg Sodium  Food Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2  1/2 Fruit; 0 Fat; 0
Other Carbohydrates  Converted by MM_Buster v2.0n.

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