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    Lime and Mint Swordfish Steaks

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    Lime and Mint Swordfish Steaks

    Swordfish has a firm, rich texture and flavour, making it a good match for vibrant Thai ingredients, while the mint adds a subtle sweetness. Serve with rice or vegetables.

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 20 minutes to 25 minutes 25 minutes

    Serves: 2


    • 2 x 200g swordfish steaks
    • 1 red chilli, deseeded
    • 1 pack fresh mint, roughly chopped
    • Pared strips, grated zest and juice of 1 lime
    • 1 tsp Bart Fresh Ginger in Sunflower Oil
    • 1 tbsp groundnut oil
    • ½ tsp caster sugar


    1. Preheat the oven to 200°C, gas mark 6. Place the swordfish in an ovenproof dish. Finely slice half the chilli and set aside. Finely chop the remaining chilli and place in a bowl with half the mint. Add half the pared lime strips and all of the zest and juice, along with the ginger, oil and sugar. Stir and spread over the fish and season.
    2. Cover with foil and bake for 15-20 minutes until the fish flakes and is just cooked through. Serve topped with the reserved sliced chilli, mint and the remaining lime strips. Accompany with Thai fragrant rice with finely chopped cucumber stirred through or a 350g pack ready-prepared Waitrose Egg Fried Rice.

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    Drinks recommendation

    Tray a steely flavoured Riesling that goes brilliantly with the meaty texture of the fish and the intense Thai flavours.


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