Angelakis Weekly Seafood Specials



Swordfish: Lime & Chilli Swordfish with Herb Oil

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Ingredients:  (Serves 4)
4 swordfish steaks, about 175g each
Large handful of fresh mint, roughly chopped
Large handful of fresh Thai basil, roughly chopped
Large handful of fresh coriander, roughly chopped
3 tbsp olive oil
Salt & freshly ground black pepper
3 tsp olive oil
Juice and finely grated zest of 2 limes
1 long red chilli, deseeded and thinly sliced
2.5cm (1") piece fresh ginger, peeled and grated
1.  Mix together the ingredients for the marinade in a shallow dish and add the swordfish steaks, turning until well coated.  leave to marinate for 30 minutes.
2.  Make the herb oil by putting the fresh mint, basil and coriander with the olive oil in a blender and process until pureed.  Season to taste with salt and pepper.
3.  Take the swordfish out of the marinade and put each steak on to a piece of baking paper large enough to wrap around it and make a parcel.  Spoon the marinade over the fish.  Fold up the paper around each piece of fish to make a loose  parcel.
4.  Place the fish parcels in a bamboo steamer.  Cover and steam over a wok of simmering water for 8-10 minutes or until the fish is cooked.
5.  Remove the fish from the parcels and transfer to warm serving plates.  Pour over any juices in the baking paper, then spoon over the prepared herb oil and serve.