Marinated Swordfish with Pumpkin Chutney

Preparation

• 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.

• Simmer the sugar, vinegar, water, salt and spices for 5 minutes, then leave to stand for 30 minutes.

• 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.

• Leave to cool, then add the apricot jam.

• Season to taste and serve with the swordfish.