Swordfish with orange and lime (citrus casserole)

1 servings

Ingredients

Quantity Ingredient
625 grams Swordfish
5 tablespoons Olive oil; up to 6
¼ teaspoon Turmeric
3 Onions; thinly sliced
1 medium Yellow pepper; thinly sliced
1 Clove garlic; thinly sliced
1 teaspoon Mixed spice
½ teaspoon Thyme
1 Bayleaf; crushed
3 Oranges
Sugar
3 tablespoons White wine vinegar; up to 4
1 Red pepper; julienne
1 Lime; juice of
1 Pink grapefruit
3 Lime leaves
½ tablespoon Honey

Directions

Remove skin and any dark flesh from the centre of the fish and cut the flesh into 11/2 inch squares approximately ½ inch thick (or alternatively, leave as a piece). Sprinkle with salt and pepper.

Heat 11/2tsp of oil in a wide non stick frying pan and cook off the fish and remove. Blend 2tbsp of oil with the turmeric and add to the pan and add the lime leaf. Add the onion, peppers, garlic, spices, herbs and bayleaf and cook for 5 minutes.

Squeeze 2 of the oranges and lime and add to the pan, along with 3tbsp of vinegar and 1/2tbsp honey. simmer and pour over the fish, cook gently.

Segment the remaining orange and the pink grapefruit and quickly fry off in a sugar caramel.

To serve: Place the fish in the centre of a plate and drizzle the sauce over. Scatter the caramelised fruit around the sides of the plate.

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Carlton Food Network

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