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Marinated Swordfish with Pumpkin Chutney
Ingredients
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335 gram (11 ounce) swordfish, finely sliced into strips
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1 tablespoons balsamic vinegar
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1 tablespoons olive oil
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2 limes, juice and zest
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Schwartz Sea Salt and Ground Black Pepper to season
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For the pumpkin chutney:
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50 gram (2 ounce) caster sugar
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125 gram (5 ounce) vinegar
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75 millilitre (3 fluid ounce) water
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10 Black Peppercorns , crushed
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50 gram (2 ounce) ginger, sliced
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1 tablespoons Turmeric Powder
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175 gram (6 ounce) pumpkin, cut into small cubes
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1 tablespoons olive oil
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1 tablespoons apricot jam
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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.
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