Grilled swordfish with tomato chili

Ingredient

4 servings
25 min

4 pcs of swordfish
1/2 lemon juice 
1/2 dl of olive oil 
salt and pepper

Salsa: 
4 pieces of tomatoes cubed 
1 piece of red onion cubed
3 tablespoons of olive oil 
1 lime juice a pinch of salt 
cheerfully black pepper 
2 pieces of chopped green chili 
1 pot of fresh coriander chopped or use alternatively basil

   

Making

Melt the steaks over the kitchen towel or kitchen roll at room temperature for about 3-5 hours or in the refrigerator for about 12 to 20 hours. Dry melted fillets with kitchen paper.

Mix the salsa ingredients and let it rest.

Brush steaks with oil and lemon. Season with salt and pepper. Place the room temperate steaks on a hot grill or roast pan and cook for 2 minute per side. Serve with tomato sauce, rice or risotto.

 

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