Swordfish Steaks with Tomatoes
Swordfish steaks with tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 swordfish steaks (≈180 g each)
- 4 Tbsp lime juice
- 4 tbsp olive oil
- 300 g cherry tomatoes (red and yellow)
- 1 onion
- 200 g beans
- 100 g lamb's lettuce
- Salt
- Pepper (freshly ground)
- 2 Tbsp olives
- 1 Tbsp parsley
Instructions
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1.
Wash the tomatoes and halve them. Peel the onion and cut it lengthwise into strips.
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2.
Rinse the beans, trim them, and cook in boiling, heavily salted water for about 8–10 minutes; drain, rinse with cold water, and let them dry.
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3.
Wash the lamb's lettuce, trim it, remove any stems, and pat it dry.
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4.
Whisk together 2 tbsp lime juice, salt, pepper, and 2 tbsp olive oil; fold in the parsley.
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5.
Rinse the fish, pat it dry, drizzle with 2 tbsp lime juice, season with salt and pepper, and brush with the remaining oil. Grill each side of the fish for 2–3 minutes, plate on dishes. Arrange tomatoes, beans, lettuce, and olives decoratively and drizzle with a little salad sauce.
