Swordfish with Papaya-Mint Salsa

Name: Swordfish with Papaya-Mint Salsa
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3-4 Stem(s) flat leaf parsley; 2 Garlic cloves; 8 TABLESPOONS good olive oil; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp pepper, salt; 4 Swordfish steaks (approx. 200 g each); 2 ripe papayas (about 450 g each); 1 Lime; 1 red chilli pepper; 4 Stem(s) Mint; 3 TABLESPOONS fresh coconut flakes (alternatively dried); 1 large freezer bag

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3-4 Stem(s) flat leaf parsley
2 Garlic cloves
8 TABLESPOONS good olive oil
6 TABLESPOONS White wine vinegar
7-10 Tbsp pepper, salt
4 Swordfish steaks (approx. 200 g each)
2 ripe papayas (about 450 g each)
1 Lime
1 red chilli pepper
4 Stem(s) Mint
3 TABLESPOONS fresh coconut flakes (alternatively dried)
1 large freezer bag

Directions

1
For the marinade, wash parsley, shake dry and chop. Peel garlic and chop finely. Mix parsley, garlic, 6 tbsp. oil, vinegar and pepper. Rinse fish and pat dry. Place in a freezer bag, add marinade and close the freezer bag.
2
Spread the marinade all around the fish by gently shaking the bag back and forth. Leave to stand in the refrigerator for approx. 1 hour.
3
In the meantime, peel the papayas, cut them in half and remove the seeds with a spoon. Cut the flesh into cubes and place in a bowl. Squeeze the lime. Drip lime juice over the papayas.
4
Clean the chilli pepper, carve lengthwise, remove seeds, wash and chop finely. Wash mint, shake dry and cut into fine strips. Add chili, mint and grated coconut to the papaya, mix carefully.
5
Remove swordfish from the marinade and dab dry. Grease a grill pan with 2 tablespoons of oil. Fry the swordfish for about 2 minutes on each side. Season with salt and pepper. Add papaya and mint salsa.