I was feeling a bit sick of stews and curries tonight. So, I hunted out this salsa recipe from a Mexican cook book and decided swordfish would suit. A friend of mine made me a similar salsa a while back for a BBQ and I’d forgotten just how lovely it is and how well chillies go with it. Try it. This should serve 4 people.
4 swordfish steaks
4 tablespoons olive oil
salt & pepper
2 red fresh red chillies (peeled and finely chopped)
2 ripe mangoes (medium diced)
1/2 medium red onion (finely diced)
1 tablespoon fresh coriander (chopped)
1 lime (zest and juice of)
To peel the chillies, DRY fry in a pan until all sides of the skin have blackened. Remove from the heat and place the chillies in a plastic bag for 15-20 minutes (tie a knot in the end of the bag). Remove from the bag and the skins ‘should’ slide off fairly easily. Remove the stalks and slice in half, lengthways and with a teaspoon gently scrape out the seeds and discard. Finely chop the flesh.
To dice the mangoes. Cut half around the core, gently twist either side and divide in two. Remove the stone. Now on one half, score down to the skin with a knife vertically, then horizontally. Push the mango half ‘inside out’ and the cubes should pop out. Cut them free with a knife and dice into smaller bits if necessary and add to the chillies. Add the diced onion, coriander, lime zest and juice and stir thoroughly.
Leave in the fridge for at least an hour for the flavours to develop. (It’ll stay fresh for about 4 days in the fridge).
Lightly season the swordfish steaks on both sides with salt & pepper. In a large frying pan, heat the olive oil over a medium/hot heat and when hot, place each swordfish steak into the pan. Cook for 4-5 minutes on the first side until slightly crispy and brown, then turn over and cook for about 2 minutes. Obviously the size of steaks may vary so cook until you’re happy with them. I’m not psychic.
Spoon the salsa over each steak together with a lime wedge.