Name: Swordfish steaks with honey and citrus kosho dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 2 swordfish steaks (300gm each); 1 bunch broccolini, trimmed; Micro red and green shiso, to serve; Honey and citrus kosho dressing; 1 lime, zest finely grated, segmented; 2 long red chillies, seeded, finely chopped; 1 tbsp honey; 1 tbsp tamari; 2½ tbsp lemon-infused extra-virgin olive oil, plus extra for drizzling

Swordfish is a wonderfully versatile fish to cook with, and this recipe proves why. It’s quick to cook, and the sweetness of the honey in the dressing is reined in by the citrus kosho.

Ingredients

2 swordfish steaks (300gm each)

1 bunch broccolini, trimmed

Micro red and green shiso, to serve

Honey and citrus kosho dressing

1 lime, zest finely grated, segmented

2 long red chillies, seeded, finely chopped

1 tbsp honey

1 tbsp tamari

2½ tbsp lemon-infused extra-virgin olive oil, plus extra for drizzling

Method

1.For dressing, finely chop lime segments and place in a small bowl with zest, chillies, honey, tamari and lemon-infused olive oil. Season to taste and whisk to combine.

2.Preheat a non-stick frying pan to high. Drizzle swordfish with oil and season to taste. Cook steaks turning halfway, until flaking easy on outside but still pink in centre (3-4 minutes). Alternatively cook to your liking. Rest 5 minutes before serving.

3.Cook broccolini and sugarsnap peas in salted boiling water until just tender (3-4 minutes). Drain. Divide between plates and top with swordfish. Spoon over dressing and scatter with shiso.

Ask your fishmonger for swordfish steaks that are a least 3.5cm thick. This will prevent the fish from overcooking. You can also substitute tuna for swordfish if you prefer.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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