This recipe was inspired by my Tuna. Swordfish has both a delicate white flakiness about it but is meaty like tuna. I love it. While eating this great dish, I decided next time I would cook it with lemon slices on top and let it infuse the fish and leave out the chilli flakes. I teamed my fish up with steamed carrots , brown wild rice and creamy spinach and topped it with Parmesan.
Ingredients:
- 2 Swordfish steaks
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil
- 1/4 cup butter
- 2 tbsp garlic
- 1/2 cup clear, salt-free vegetable broth
- Chilli flakes
Directions:
Preheat oven to 400.Sear steaks 1min each side. Add butter and garlic cook for 1 minute, add broth. Put dish in oven and cook for 10 mins or till cooked through. While fish sits add liquid to pan and reduce for about 2 mins on high add chilli flakes drizzle over steaks.
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