Raw Mango Chutney with Swordfish
|Swordfish steaks||5 Ounce (600 Gram)|
|Olive oil||4 Tablespoon|
|Parsley||1 Tablespoon, chopped|
|Thyme leaves||1 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Lime rind||1 Teaspoon, finely grated|
|Ripe mango||1 Large|
|Red onion||1⁄2 Small|
|Red pepper||1 Small, deseeded|
|Onion spring||1 , finely shredded|
|Flat leaf parsley||1 Tablespoon, chopped|
|Lime juice||3 Tablespoon|
|Extra virgin olive oil||2 Tablespoon|
|Baby spinach leaves||1|
|Lime wedges||2 (For Garnish)|
1. Put the swordfish steaks into a shallow bowl. Mix together the olive oil, parsley, thyme, crushed garlic, finely grated lime rind and salt and pepper. Pour over the swordfish and leave to marinate for 30-60 minutes.
2. Meanwhile, to make the raw mango chutney, cut the mango in half, discard the stone and peel off the skin. Finely dice the mango flesh and put it into a bowl. Very finely chop the red onion and red pepper and add to the mango.
3. Add the shredded spring onion, parsley, lime juice and olive oil to the bowl and carefully mix together. Cover and leave at room temperature for 1 hour to allow the flavours to infuse.
4. Heat a grill or griddle and cook the swordfish for 2-3 minutes on each side, depending on the thickness of the fish. Put a pile of raw baby spinach leaves on each plate, place the hot swordfish steaks on top and spoon the mango chutney over and around them. Serve immediately with thick wedges of lime.