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 steaks with honey and citrus kosho dressing

Swordfish is one of the meatiest fish, and these steaks with a light honey dressing will show you why.

Piece of swordfish with chilli dressing served with steamed broccolini and microgreens salad on a white plate.

Serves 2

Prep

15M

Cook

Total

20M

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

Styling by Steve Pearce