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Marinated Swordfish with Pumpkin Chutney

Name: Marinated Swordfish with Pumpkin Chutney
Prep time: 55 min
Yield: 4
Ingredients: 335 g (11 oz) swordfish, finely sliced into strips; 1 tbsp balsamic vinegar; 1 tbsp olive oil; 2 limes, juice and zest; Schwartz Sea Salt and Ground Black Pepper to season; For the pumpkin chutney:; 50 g (2 oz) caster sugar; 125 g (5 oz) vinegar; 75 ml (3 fl oz) water; 1 Cinnamon Sticks; 2 Star Anise Whole; 10 Black Peppercorns crushed; 50 g (2 oz) ginger, sliced; 3 Cloves Whole; 3 Cardamom Pods; 1 tbsp Turmeric; 175 g (6 oz) pumpkin, cut into small cubes; 1 tbsp olive oil; 1 tbsp apricot jam; Schwartz Sea Salt to season

Cinnamon Sticks

Product Information

£2.15/unit, 13g

Out of Stock

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marinated swordfish with pumpkin chutney

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