| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food, From, The, Village |
4 |
Servings |
INGREDIENTS
| 650 |
g |
4 barracuda steaks, tossed |
|
|
in 1tsp |
|
|
olive oil 1lb 7oz |
| 125 |
g |
Carrots, julienned 4 1/2oz |
| 300 |
g |
Courgettes, julienned 10 |
|
|
1/2oz |
| 300 |
g |
Mixed peppers, julienned 10 |
|
|
1/2oz |
| 100 |
g |
Celery, julienned 3 1/2oz |
| 4 |
T |
Olive oil |
| 3 |
T |
Lemon juice |
| 1 |
t |
Fresh lavender |
| 2 1/2 |
|
t, 0 Other Carbohydrates |
INSTRUCTIONS
Heat a ridged frying pan until hot then add the swordfish steaks and
cook for 5 minutes. Heat a large frying pan until hot then add 1tbsp
olive oil and the vegetables. Stir-fry for 3-4 minutes until just
softened. Season with salt and pepper. Make the dressing by whisking
the remaining olive oil with the lemon juice and lavender until just
emulsified. Divide the vegetables between 4 plates, then place a
swordfish steak on each pile. Drizzle over the lavender dressing and
garnish with lavender sprigs. Converted by MC_Buster. Per serving:
138 Calories (kcal); 14g Total Fat; (85% calories from fat); trace
Protein; 5g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; Converted by
MM_Buster v2.0n.
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