Marinated Swordfish with Pumpkin Chutney
Ingredients
-
-
335 gram (11 ounce) swordfish, finely sliced into strips
-
1 tablespoons balsamic vinegar
-
1 tablespoons olive oil
-
2 limes, juice and zest
-
Schwartz Sea Salt and Ground Black Pepper to season
-
For the pumpkin chutney:
-
50 gram (2 ounce) caster sugar
-
125 gram (5 ounce) vinegar
-
75 millilitre (3 fluid ounce) water
-
10 Black Peppercorns , crushed
-
50 gram (2 ounce) ginger, sliced
-
1 tablespoons Turmeric Powder
-
175 gram (6 ounce) pumpkin, cut into small cubes
-
1 tablespoons olive oil
-
1 tablespoons apricot jam
-
Schwartz Sea Salt to season
Key Products
Instructions
- 1 Season swordfish with salt and pepper, then sprinkle with balsamic vinegar, olive oil and lime juice and zest. Cover then refrigerate and marinate for 45 minutes.
- 2 Simmer the sugar, vinegar, water, salt and spices for 5 minutes, then leave to stand for 30 minutes.
- 3 Strain the spice stock and pour into a pot. Lightly fry the pumpkin in olive oil, then add the spice stock little by little and simmer until pumpkin is cooked and sauce reduced.
- 4 Leave to cool, then add the apricot jam.
- 5 Season to taste and serve with the swordfish.