This is a simple, light and refreshing meal, perfect for lunch on a tropical afternoon.
2 New Zealand Broadbill Swordfish fillets
1 tbsp Vasse Virgin Rich & Robust Cold Pressed Extra Virgin Olive Oil
½ mango, peeled and chopped
1 Telegrapic Cucumber, chopped
2 spring onions, thinly sliced
1 red chilli, deseeded and finely chopped
Zest and juice from ½ lime
Handful coriander leaves, chopped
Salad leaves (such as Fresh Tuscan Kale), to serve
- Rub the oil all over the fish and season.
- Heat a griddle pan or BBQ, cook the fish for 3 mins, then turn over and cook for 3 mins on the other side until charred and just cooked through.
- For the salsa, toss together the mango, cucumber, spring onions, chilli, lime zest and juice and coriander. Serve with the grilled fish and salad leaves
Recipe Credit: BBC Goodfood
Image Credit: Cooksmarts