Swordfish with papaya salsa

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Peel garlic and chop finely. Mix parsley and garlic with 6 tbsp. olive oil, vinegar and salt, season with pepper. Dab the fish dry, cut in half, place in a freezer bag, add the marinade, seal well, mix and leave to stand for approx. 1 hour

2. 2

   Peel and halve the papaya, scrape out the seeds with a tablespoon. Cut the fruit flesh into cubes of about 1 cm and place in a bowl. Halve 1 lime, squeeze. Drip 4 tablespoons lime juice over the papaya. Clean, wash and slice the chilli pepper, remove the seeds. Finely chop the chilli pepper, add it to the papaya with the grated coconut, mix carefully. Wash the mint, shake dry, pluck leaves from the stalks and, except for a few for garnishing, cut into fine strips

3. 3

   Remove the swordfish from the marinade, let it drip off a little, catch the marinade. Spread a grill pan with approx. 1 teaspoon of oil. Fry swordfish steaks in portions on each side for approx. 2 minutes. Finally, put the marinade in the pan, turn the steaks in it

4. 4

   Arrange swordfish with salsa, sprinkle with mint

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
430 kcal

CARBS
3 g

FATS
27 g

PROTEINS
37 g