Entrees

Citrus-cured swordfish

Name: Citrus-cured swordfish
Yield: 4
Ingredients: 400g whole piece Walker Seafoods sashimi-grade swordfish; 4 long green shallots, trimmed; 12 baby cos lettuce leaves; 1/4 bunch chives, chopped; 1/4 bunch dill, sprigs picked; Lemon extra virgin olive oil, to serve; 1 cup (130g) salt flakes; 2 tarragon sprigs, leaves picked, finely chopped; Finely grated zest of 2 limes; Finely grated zest of 2 lemons; 1/2 cup (125ml) white wine vinegar; 2 tsp caster sugar; 1 green apple, core removed, cut into matchsticks; 1 small Lebanese cucumber, seeds removed, cut into matchsticks; 2 tbs finely chopped dill

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https://healthimprovements.info/recipes/citrus-cured-swordfish/qah08hz3 — Citrus-cured swordfish

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by Cameron Matthews

May 01, 2019

A fresh and tangy salad, serving 4 as an entree.

400g whole piece Walker Seafoods sashimi-grade swordfish
4 long green shallots, trimmed
12 baby cos lettuce leaves
1/4 bunch chives, chopped
1/4 bunch dill, sprigs picked
Lemon extra virgin olive oil, to serve

Curing mixture

1 cup (130g) salt flakes
2 tarragon sprigs, leaves picked, finely chopped
Finely grated zest of 2 limes
Finely grated zest of 2 lemons

Pickled apple and cucumber

1/2 cup (125ml) white wine vinegar
2 tsp caster sugar
1 green apple, core removed, cut into matchsticks
1 small Lebanese cucumber, seeds removed, cut into matchsticks
2 tbs finely chopped dill

Method

1.

For curing mixture, combine all ingredients in a non-reactive bowl, rubbing the citrus zest into the salt with your fingertips to release any oils. Add swordfish and coat all over with the curing mixture. Cover with plastic wrap and refrigerate for 4 hours. Remove from bowl and wipe off cure with paper towel. Cut swordfish into 5mm cubes. Place swordfish in a bowl, cover with plastic wrap and refrigerate until needed (bring to room temperature before serving).
2.

For the pickled apple and cucumber, place vinegar, sugar, 2 tsp salt flakes and 1 cup (250ml) water in a small saucepan and bring to the boil. Combine apple, cucumber and dill in a heatproof bowl. Pour vinegar mixture over apple mixture, stir to combine and refrigerate until cooled.
3.

Heat a chargrill pan or barbecue to high heat. Grill the shallot, turning, for 4-5 minutes or until slightly blackened and charred.
4.

Arrange shallot and lettuce leaves over a serving plate. Scatter with swordfish and spoon over pickled apple and cucumber. Scatter with chives and dill, and drizzle with lemon oil to serve.