Swordfish & Harissa Butties with tomato & avocado Salsa; Swordfish & Harissa Skewers with cucumber, cumin & mint raita.
Ingredients:
- Swordfish Loin
- Jonathan’s Spices Harissa
- Frogs End Olive Oil
- X1 Avocado
- X4 Ripe Tomatoes
- X1 Red Onion
- Cumin Seeds
- Fresh Mint
- X1 Cucumber
- Greek Natural Yoghurt
- X1 Lemon
- Salt & Pepper
- X1 French Stick (Baguette)
- Aioli
- Fresh Lettuce Leaves
Method
Swordfish preparation
Remove the belly flap from the loin and set aside. You will use this for your butties. Dice the main loin into approx 2cm thick cubes and place in a bowl. Slice the belly and any extra loin into 1cm thick strips and place in bowl also. Spoon on Harissa, then season with salt, cracked pepper and add the Frogs End olive oil. Mix thoroughly. Leave to marinate for 10-15minutes then place cubes on to skewers ready for cooking.
To cook
Pre-heat a good heavy based frying pan and grill skewers and belly pieces until just cooked, being careful not overcook.
Tomato & avocado salsa
Finely dice red onion, avocado and ripe tomatoes (remove the seeds). Place in a bowl, season with salt, cracked pepper and a squeeze of lemon juice. Set aside until needed.
Raita
Place yoghurt in a bowl. Add diced fresh cucumber, finely chopped mint and toasted cumin seed. Season with salt and cracked pepper. Set aside until needed.
To serve
Slice the French stick down the centre and split open. Pull some of the excess bread out of the centre to make room for the filling. Spread the inside of the stick with aioli then add lettuce leaves followed by cooked belly pieces, and tomato and avocado salsa. Slice into the desired size butties.
Place the skewers on the desired platter and spoon over some of the raita. Serve the rest in a ramekin on the side
Sit back with a cold beer or glass of wine & enjoy the results.
Recipe supplied by Gourmet Seafood Chef
To buy fresh swordfish click here