Tag-Archive for » swordfish «
I just made this for 2 as part of a 3 course meal I did for my hubby and I the other night. The butter is enough for 3 people but it is hard to roll into shape if I make with any less, the butter will keep in the fridge, if you wanted to make this for 4, just up the ingredients slightly. I just served mine over some wilted spinach as we had a starter and a dessert, so if making as a main meal without the other courses, I would recommend serving some wild rice or potato or even crusty bread to give some more sustenance to the meal.
Ingredients
2 Blue Marlin steaks (I think swordfish or tuna would work as well)
1 Teaspoon finely grated lime rind
1 lime, juice of
Tomato Chili Butter
See Note Above
80g Butter
2 Sun-dried tomatoes, finely chopped
1 Teaspoon lime juice
1 Teaspoon sambal oelek
11/2 Teaspoons fresh parsley, finely chopped
1 Green onion, finely chopped
Method
1. Combine fish with rind and juice in a bowl, cover, refrigerate about 1 hour.
2. Drain fish, discard marinade. Cook fish on an oiled grill plate or in a fry pan or BBQ. Until browned on both sides and cooked through.
Tomato Chili Butter
1. Allow butter to come to room temperature. Beat butter in a bowl until light and fluffy, stir in remaining ingredients.
2. Spoon mixture onto a piece of foil, roll up firmly, shape into a log, freeze or refrigerate until firm.
Serve fish topped with chili butter.
I took a photo of the butter atop fish, but it takes quite awhile to melt, so I either, place fish under grill to melt or zap quickly, about 30 secs in the microwave to melt completely.
All photos taken by me unless otherwise stated.
I have listed both tuna and swordfish steaks, as both fish work really well with this recipe. This is so quick to make with absolutely no effort but tastes great. It is a very light, healthy meal, so great if your counting calories or carbs.
Ingredients
4 tuna or 4 swordfish steaks ( swordfish steaks can be huge so you may want to buy 2 and cut in half if they are of a generous size.)
1/2 Cup sweet chili sauce
1/3 Cup lime juice
1 Tablespoon fish sauce
2 Teaspoons lemongrass, finely chopped
1/3 Cup fresh mint, finely chopped
2 Tablespoons fresh coriander, finely chopped
1 Teaspoon grated fresh ginger
Method
1. Heat an oiled pan, add fish and cook 3-4 Min’s a side, or until cooked as desired. Tuna steaks are better pink in the middle and not overcooked, as they tend to become dry and quite tough.
2. Combine all the other ingredients in a jar and shake until mixed.
Note. you can adjust sweet chili and lime juice amounts e.g. more or less of each depending on your taste.
To serve place fish on plate drizzle with sauce and serve with salad greens on the side.
Now how quick and easy is that.
Recipezaar member review
5 Stars
Great! I used tuna steaks and served it over a mix green salad with cucumbers and red peppers. For the chili sauces I use Mae Ploy, my absolute favorite. The sauce make the tuna steaks look very nice, since they normally look kind of grey after you cook them. Thank you Flying Chef
All photo’s taken by me unless other wise stated.
