Grilled Swordfish on Cucumber, Peanut and Mint Salad

Name: Grilled Swordfish on Cucumber, Peanut and Mint Salad
Ingredients: 60 ml(2 fl oz) lime juice or lemon juice; 1 teaspoon cumin seeds, lightly toasted; 1 teaspoon salt; 60 ml(2 fl oz) lime juice or lemon juice; 1 large cucumber, julienned or coarsely grated; 4 × 180 g(6 oz) thickish swordfish fillets (too thin and the dish will become dry); 1 teaspoon caster sugar; 1 large cucumber, julienned or coarsely grated; 1 handful coriander leaves, shredded; 100 ml(3 ½ fl oz) unsweetened coconut cream; ¼ cup roasted peanuts, crushed; peanut oil for cooking; ¼ cup mint leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Firm, meaty swordfish (or try hapuku, line-caught tuna or mahi mahi) is perfect for grilling, so try this recipe on the barbecue in summer, or at other times of the year use a heavy skillet or non-stick frying pan.

Ingredients

100 ml(3 ½ fl oz) unsweetened coconut cream
1 handful coriander leaves, s

Fish course
Starter
Pescatarian
Gluten-free
Summer

Method

Combine coconut cream, coriander, cumin, lime juice and salt. Add swordfish and mix. Place in a ceramic dish and refrigerate, covered, for 4-12 hours, turning occasionally.

An hour before serving, combine the cucumber, sugar and lime or lemon juice. Drain fish from the marinade (discard the marinade) and pat dry, then brush with a little peanut oil on both sides. Either barbecue, grill