zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Griddled Swordfish Steaks with Peach and Corn Salsa

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Griddled Swordfish Steaks with Peach and Corn Salsa

    You can use frozen kernels of sweetcorn instead of fresh. Replace the swordfish with tuna, if you prefer. To allow the flavours to fully develop, make the salsa the day before, cover and keep chilled.

    Serves: 2

    Ingredients

    • for the marinade
    • Grated zest of 1/2 lemon
    • 1tbsp Waitrose Olive Oil
    • 1 garlic clove , crushed
    • Pinch of Bart Spices Crushed Chillies
    • Freshly ground black pepper
    • 1tsp chopped fresh flat leaf parsley
    • Sea salt
    • 2 x 175g swordfish steaks
    • Lime wedges, to serve
    • for the salsa
    • Grated zest and juice of 1 lime
    • 1 small fresh sweetcorn cob
    • 1 ripe peach
    • 1/2 small red onion, finely diced
    • 1 small red chilli, deseeded and finely chopped
    • Pinch of caster sugar
    • 1tsp Waitrose White Wine Vinegar
    • Salt and freshly ground black pepper

    Method

    1. Combine the marinade ingredients. Place the swordfish in a shallow non-metallic dish, pour the marinade over and leave the fish to marinate for up to 15 minutes.
    2. Preheat a griddle pan over a medium heat until hot.
    3. Prepare the salsa. Stand the corn cob on one end on a board and, using a sharp knife, shave off the kernels. Stone the peach and finely dice - the salsa ingredients should all be the same size, so use the corn kernels as a guide. Add the onion, chilli, sugar, vinegar, lime zest and juice. Season with salt and pepper, then taste and add extra seasoning or sugar.
    4. Shake any excess marinade from the swordfish, season with salt and cook on the griddle for 2-3 minutes, on each side, until just beginning to brown. Serve with the salsa, lime wedges and steamed new baby potatoes

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars