| 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.
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