Grilled Swordfish with Mushroom and Coriander Sauce

Name: Grilled Swordfish with Mushroom and Coriander Sauce
Yield: Serves 6
Ingredients: 2 tomatoes, skinned, seeded and sliced; 2 avocados, sliced; salt and pepper; few tablespoons of fish or chicken stock; 30 g (1 oz) breadcrumbs; 3 tablespoons pine nuts; 75 g (3 oz) fresh coriander leaves; squeeze of lime juice; juice of one lime; juice of half a lime; 4 tablespoons olive oil; 1 tablespoon mixed chives and coriander, chopped fine; 1 clove garlic, finely chopped; 230 g (8 oz) mushrooms; 2 tablespoons extra virgin olive oil; 6 x 170 g (6 oz) swordfish steaks

Preparation info

Serves
6

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

6 x 170 g (6 oz) swordfish steaks

Fish course
Pescatarian

Method

Marinate the fish for 30 minutes to one hour.

Meanwhile make the sauce; sweat the garlic in a few tablespoons of oil without allowing it to colour. Stir in the sliced mushrooms, season with salt, pepper and lime juice and simmer until the mushrooms are tender. Place the mushrooms in a blender with the chopped coriander leaves, pine nuts and olive oil and blend. Add the breadcrumbs, salt