Try some Indonesian style swordfish or some sauteed barramundi.
Indonesian Style Swordfish
This Asian inspired dish is best served with steamed rice.
Ingredients
3 tablespoons tamari sauce
2 cloves of garlic, smashed
2 tablespoons of olive oil
1 tablespoon of honey
1 tablespoon of tahini
Juice and zest of one lemon
1 tablespoon of ground cumin
1 tablespoon of fresh coriander
2 lbs swordfish
Preparation
- Combine all the ingredients apart from the fish.
- Pour marinade over the swordfish on a large platter
- Turn fish once
- Allow to marinate for at least an hour
- Turn again
- Preheat broiler and place fish as close to heat source as possible
- Broil 5 to 8 minutes on each side depending on thickness
- Be sure that the fish is cooked all the way through.
Serves 4
Sauteed Barramundi
Barramundi is said to resemble lobster in taste and texture when cooked and is an ideal fish to use for kebabs on a skewer as well as cut into chunks and sautéed.
Ingredients
2 large fillets Barramundi
3 tablespoons of olive oil
1 teaspoon of fresh oregano
Brown rice flour or spelt flour
1 to 2 free-range eggs
Salt
Preparation
- Cut fish into 1 inch pieces
- Heat oil in a heavy cast-iron skillet over a medium heat
- Combine oregano and flour
- Beat the eggs well
- Dip the barramundi into the egg a few at a time
- Roll in the seasoned flour
- Slide floured fish into skillet taking care not to overcrowd the pan
- Sauté gently for several minutes on each side until batter is crisp and fish is done
- Season with salt
Serves 4