| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Fruits | Coxon’s kit, Coxon3 | 1 | servings | |
INGREDIENTS
| 625 | g | Swordfish |
| 5 | tb | Olive oil; up to 6 |
| 1/4 | ts | Turmeric |
| 3 | Onions; thinly sliced | |
| 1 | md | Yellow pepper; thinly sliced |
| 1 | Clove garlic; thinly sliced | |
| 1 | ts | Mixed spice |
| 1/2 | ts | Thyme |
| 1 | Bayleaf; crushed | |
| 3 | Oranges | |
| Sugar | ||
| 3 | tb | White wine vinegar; up to 4 |
| 1 | Red pepper; julienne | |
| 1 | Lime; juice of | |
| 1 | Pink grapefruit | |
| 3 | Lime leaves | |
| 1/2 | tb | Honey |
INSTRUCTIONS
Remove skin and any dark flesh from the centre of the fish and cut the flesh into 11/2 inch squares approximately 1/2 inch thick (or alternatively, leave as a piece). Sprinkle with salt and pepper. Heat 11/2tsp of oil in a wide non stick frying pan and cook off the fish and remove. Blend 2tbsp of oil with the turmeric and add to the pan and add the lime leaf. Add the onion, peppers, garlic, spices, herbs and bayleaf and cook for 5 minutes. Squeeze 2 of the oranges and lime and add to the pan, along with 3tbsp of vinegar and 1/2tbsp honey. simmer and pour over the fish, cook gently. Segment the remaining orange and the pink grapefruit and quickly fry off in a sugar caramel. To serve: Place the fish in the centre of a plate and drizzle the sauce over. Scatter the caramelised fruit around the sides of the plate. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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