Raw Mango Chutney with Swordfish Recipe
Ingredients
| 4 x 150 g (5 oz) swordfish steaks | ||
| Olive oil | 4 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| Thyme leaves | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Finely grated rind of 1 lime | ||
| Ripe mango | 1 Large (Raw mango chutney:) | |
| Red onion | 1/2 Small (Raw mango chutney:) | |
| Pepper red | 1 Small, deseeded (Raw mango chutney:) | |
| Onion spring | 1 , finely shredded (Raw mango chutney:) | |
| Flat leaf parsley | 1 Tablespoon, chopped (Raw mango chutney:) | |
| Lime juice | 3 Tablespoon (Raw mango chutney:) | |
| Extra virgin olive oil | 2 Tablespoon (Raw mango chutney:) | |
| Baby spinach leaves, to serve | ||
| Thick lime wedges, to garnish | ||
| Sea salt and pepper | ||
| Sea salt and pepper | ||
Directions
1. Put the swordfish steaks into a shallow bowl. Mix together the olive oil, parsley, thyme, crushed garlic, finely grated lime rind and salt and pepper. Pour over the swordfish and leave to marinate for 30-60 minutes.
2. Meanwhile, to make the raw mango chutney, cut the mango in half, discard the stone and peel off the skin. Finely dice the mango flesh and put it into a bowl. Very finely chop the red onion and red pepper and add to the mango.
3. Add the shredded spring onion, parsley, lime juice and olive oil to the bowl and carefully mix together. Cover and leave at room temperature for 1 hour to allow the flavours to infuse.
4. Heat a grill or griddle and cook the swordfish for 2-3 minutes on each side, depending on the thickness of the fish. Put a pile of raw baby spinach leaves on each plate, place the hot swordfish steaks on top and spoon the mango chutney over and around them. Serve immediately with thick wedges of lime.
2. Meanwhile, to make the raw mango chutney, cut the mango in half, discard the stone and peel off the skin. Finely dice the mango flesh and put it into a bowl. Very finely chop the red onion and red pepper and add to the mango.
3. Add the shredded spring onion, parsley, lime juice and olive oil to the bowl and carefully mix together. Cover and leave at room temperature for 1 hour to allow the flavours to infuse.
4. Heat a grill or griddle and cook the swordfish for 2-3 minutes on each side, depending on the thickness of the fish. Put a pile of raw baby spinach leaves on each plate, place the hot swordfish steaks on top and spoon the mango chutney over and around them. Serve immediately with thick wedges of lime.
Chef
