BBQ Grilled Swordfish with Cashew and Coriander Sauce
Prep:  10 minutes
Cook:  20 minutes
Serves:  2
Average: 5 (1 vote)
Difficulty:
Cuisine:
Saved:
Indian
6
Recipe by: Street BBQ
Grilled Swordfish with Coriander Cashew Sauce is perfect for a summer lunch or light dinner. Meaty grilled swordfish is paired with a zesty, herb-rich cashew sauce for a fresh, vibrant meal.
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BBQ Grilled Swordfish with Cashew and Coriander Sauce
Ingredients:
Cashew & Coriander Sauce
Grilled Swordfish
Method:
Cashew & Coriander Sauce
  1. Using a mortar and pestle, grind the cashews into a fine crumb. Add the chilli and spring onion and continue to pound into a paste. Stir in the chopped herbs, garlic, tamarind paste, lime juice, and water. Mix well and season to taste with salt and pepper. This sauce keeps well in an airtight container in the fridge for up to 7 days.
Grilled Swordfish
  1. Rub the swordfish steaks with extra virgin olive oil and season generously with Street BBQ Indian seasoning
  2. Place on a hot grill, flipping every 2 minutes, for 5–7 minutes, or until just cooked through with a pink centre - similar to a tuna steak.
  3. Plate the swordfish, spoon over a generous amount of the cashew & coriander sauce, and finish with a final sprinkle of Street BBQ Indian. Best enjoyed with a fresh salad.
Street BBQ - Indian Seasoning TIKKA TANDOORI STYLE
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For grilled swordfish like this, a hot BBQ or grill is key for achieving that perfectly seared exterior, while a mortar and pestle helps bring out the texture and flavour of the fresh sauce.

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