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.
Cashew & Coriander Sauce
Ingredients
150g salted, roasted cashews
1 green chilli (deseeded and chopped)
2 spring onions (washed and roughly chopped)
1 cup coriander and mint (chopped)
1 tsp crushed garlic
1 tsp tamarind paste
150ml water
Juice of 2 limes
Salt and pepper to taste
Method
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
Ingredients
2 x Swordfish steaks (150g each)
Extra virgin olive oil
Street BBQ Indian spice mix
Salt and pepper
Method
Rub the swordfish steaks with extra virgin olive oil and season generously with Street BBQ Indian seasoning
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.
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.
