Grilled Swordfish Steak on Greens

Ingredients

• 700 g red-stem Swiss chard
• 3 tbsp sunflower oil
• 50 ml beetroot juice
• 100 g red onions
• 4 swordfish steaks (about 200 g each)
• 2 tsp lemon juice
• 2 tbsp butter
• Salt
• black pepper (freshly ground)
• 1 pinch nutmeg
• 0.5 tsp Coriander seeds
• 1 tbsp unprocessed orange zest

Instructions

1. 1.

   Clean the Swiss chard, remove stems from leaves and wash both. Blanch stems in salted water for 3-4 minutes, cool under cold water, then drain. Cut stems and leaves into bite‑size pieces. Heat 100 g of the red stems with 1 tsp oil in a small pot, add the chard stems and sauté briefly. Add beetroot juice, bring to a boil, then puree. Season with salt.

2. 2.

   Peel the onions, split lengthwise, and slice thinly. Rinse the swordfish steaks, pat dry, drizzle with 1 tsp lemon juice, let sit for 3 minutes, then blot dry. Heat remaining oil in a grill pan and sear the steaks on both sides for a total of 5 minutes. Meanwhile, melt butter in another pan and sauté onions until translucent. Add chard stems and cook briefly. Then add chard leaves, stir, and deglaze with remaining lemon juice. Season with salt, pepper, and nutmeg. Lightly crush coriander seeds in a mortar. Salt and pepper the steaks.

3. 3.

   Plate the swordfish steak atop the chard mixture, garnish with sauce, sprinkle coriander seeds and orange zest, and serve.