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TO SERVE
675 g /1 1/2 lb swordfish or tuna steak,
2.5 cm / 1 in thick, cut into 4 pieces
60 ml / 4 tbsp vegetable oil
30 ml / 2 tbsp lemon juice
15 ml / 1 tbsp lime juice
steamed asparagus lime wedges and fresh coriander, to garnish |
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Ingredients |
50 g/2 oz/4 tbsp butter, preferably
unsalted,
at room temperature
15 mi/i tbsp finely chopped, fresh coriander
juice and finely grated rind of 1 lime
salt and freshly ground black pepper
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More robustly flavoured fish, such as swordfish and tuna, benefit from the
tastebud-tingling combination of fresh coriander and lime.
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Method:
1. To make the sauce, put the butter in a mixing bowl and beat with a
wooden spoon or electric mixer until soft. Add the coriander and lime
juice and rind. Season to taste.
2. Transfer the butter to a piece of greaseproof paper and shape it into a
neat roll. Wrap and refrigerate until firm or wrap again in foil and
freeze.
3. Lay the fish steaks side by side
in a shallow dish. Combine the oil and juices, season and pour over the
fish. Cover and refrigerate for 1—2 hours, turning the fish once or twice.
4. Preheat the grill or prepare a charcoal fire in a barbecue.
5. Drain the fish and arrange on the rack in the grill pan, or set
over the
hot charcoal about 713 cm/5 in from the coals. Grill for 3—4 minutes, or
until just firm to the touch, but still moist in the centre, turning the
steaks over once.
6. Transfer to warmed plates. Cut
the coriander—lime butter into discs and place one on top of each fish
steak, so that it melts to form a sauce.
Serve the fish immediately, garnished with lime wedges and coriander, and
accompanied by asparagus.
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