Rich and dense in texture, swordfish takes very well to a tart grapefruit accompaniment.
4-6 ruby or pink grapefruit (depending on size)
1 spring onion, finely chopped
30 ml (2 tbsps) chopped fresh coriander or parsley
15 g (1 tbsp) sugar
4 - 8 swordfish steaks (depending on size)
Juice of 1 lime
30 ml (2 tbsps) oil
Black pepper to taste
Coriander sprigs for garnish
1. Remove the zest from the grapefruit and lime with a zester and set it aside.
2. Remove all the pith from the grapefruit and segment them. Mix the grapefruit and citrus zests with the onion, coriander, sugar and lime juice and set aside.
3. Mix remaining lime juice, oil and pepper together and brush both sides of the fish. Place under a pre-heated grill and cook for about 4 minutes each side depending on distance from the heat source.
4. To serve, place a coriander sprig on each fish steak and serve with the grapefruit.
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