Swordfish with Lime and Soy, and a Paw paw and Mango Salsa

[Nick]

Swordfish with Lime and Soy, and a Paw paw and Mango Salsa

Serves: 4 Prep time: 15mins Cooking time: 15mins

Ingredients

For the fish
2 limes, zested and juiced
3 tbsp dark soy sauce
1 tbsp vegetable oil
2 red chillies, deseeded and finely chopped
4 x 150g swordfish steaks

For the salsa
1 red onion, diced
1 mango
1 paw paw
2 limes
1 tsp sugar
4 tbsp coriander, chopped

Method

To make the marinade, mix the limes, soy, oil and chilli together.

Place the swordfish in a flat dish and pour over the marinade. Turn each piece to coat both sides and refrigerate for 10 minutes or longer if you have the time.

Meanwhile, peel and dice the mango and paw paw, discarding the seeds.

For the salsa, add the lime to the sugar and stir to dissolve, then add to the fruit and red onion. Mix to coat and leave for 10 minutes.

Preheat a barbecue or grill. Cook the swordfish for 5-6 minutes each side, basting with the remaining marinade during cooking.

To serve, place the swordfish on a plate. Add the coriander to the salsa and place a spoonful on top of the swordfish.

Serve with warm Chinese noodles tossed in sesame oil and sesame seeds.