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December 18, 2009

Char-grilled swordfish steaks with salsa fresca

   

Ingredients (serves 4)

  • 4 swordfish steaks, each weighing about 175g/6oz
  • olive oil for brushing
  • salt and freshly ground black pepper

For the Salsa:

  • 1 green chilli, seeded and finely chopped
  • 1 avocado, cut into 5mm/¼in dice
  • 2 garlic cloves, finely chopped
  • 3 spring onions, thinly sliced
  • ½ cucumber, cut into 5mm/¼in dice
  • 1 tbsp fresh coriander, roughly chopped

For the Sauce:

  • 4 green olives
  • 4 heaped tbsp olive oil mayonnaise
  • 50ml/2fl oz double cream
  • 120ml/4fl oz water

 How to:

  1. Keep all the prepared salsa ingredients cold, and separate until just before serving, then quickly mix them together in a bowl and divide between 4 plates.
  2. Cut the olive flesh from the stone in strips then cut these strips into thin pine needle sized shards. In a small pan, mix the mayonnaise, cream and warm water with the olive shards then warm through - the sauce should be served warm not hot.
  3. Light the barbecue or heat a ribbed grill pan. Season the swordfish steaks with salt and pepper and brush with olive oil. Grill for about 3 minutes on each side.
  4. Serve with a portion of salsa and some of the sauce spread over the steaks and around the plates.

Recipe via the BBC

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Filed under  //   avocado   chilli   coriander   fish   food   food photography   salsa   swordfish  

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November 10, 2009

Salmon with Chili-Mango Salsa and Mograbiah

Salmon with Chili-Mango Salsa and Mograbiah

Recipe via epicurius...

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Filed under  //   chili   coriander   fish   food   food photography   mango   photography   salmon  

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August 19, 2009

Linguine with scallops, lime, chilli and coriander

Bought some lovely scallops from my local fishmonger Fin and Flounder in Broadway market today. I was going to wrap them in parma ham but as I was leaving the shop I saw a box of linguine from rustichella d'abruzzo.. So I've decided to make lignuine with scallops instead...and below is the result :-)

Linguine with scallops, lime, chilli and coriander

Ingredients for 4 people

  • 400g Linguine
  • 1 pinch Salt
  • 1 pinch Black Pepper, freshly ground
  • 5 tbsp Olive Oil, extra for brushing
  • 1 Lime
  • 1 Red Chilli, fresh, finely chopped
  • 12 King Scallops
  • 2 tbsp Coriander, chopped

  1. Cook the linguine in boiling, salted water for 8 minutes or according to packet instructions.
  2. While the pasta is cooking, make the dressing. Squeeze the juice from the lime and whisk with 5 tbsp of olive oil. Stir in the chopped chilli and half of the chopped coriander. Season with salt and pepper to taste. Toss the dressing with the drained linguine, set aside, and keep warm.
  3. Heat a large griddle pan or large, heavy frying pan over high heat. Brush the scallops with olive oil, place in the pan and sear for 3 minutes, turning once. Do not overcook or the scallops will be tough.
  4. Divide the linguine between 4 serving plates and arrange the scallops on top. Serve immediately, with the remaining coriander sprinkled on top.

 Enjoy!

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Filed under  //   chili   coriander   easy   food   linguine   pasta   photography   scallops  

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