- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 10 minutes plus marinating overnight
- Effort: easy
- 2 x 175 g swordfish steaks
- 2 tsp coarse sea salt
- pinch ground black pepper
- 1 tsp finely chopped garlic
- 1 red chilli, trimmed and sliced
- 2 sprigs coriander, finely chopped
- 1 tbsp lime juice
- 1 litres vegetable stock
- 75 g baby vegetables, such as sweetcorn, sugarsnap peas or mangetout
- 300 g ramen noodles
- splash vegetable oil
- 4 spring onions, trimmed and sliced
Tips and Suggestions
When barbecuing, don't move the fish. The best way to cook anything on the BBQ is to follow a simple rule; the rule is called the 70-30 rule. 70% of the cooking should be done on the first side down on the grill, the rest of the cooking will be on the "flip" side.
1. Line a tray with clingfilm, place half the salt on the clingfilm and put the swordfish on top. Cover with the remaining salt, the black pepper, garlic, sliced red chilli and coriander. Pour over the lime juice. Cover with more clingfilm and place another tray with weights (or something heavy) on it and leave to marinate overnight in the fridge.
2. The following day, heat the stock and cook the baby vegetables for 2-3 minutes or until tender. Cook the noodles in a large pan of boiling water for 2-3 minutes until just tender, then drain thoroughly. Divide between 2 bowls and ladle over the stock and vegetables.
3. Brush the salt mixture off the swordfish. Place the swordfish on the hottest part of the grill.
4. Grill for 2-3 minutes on each side or until opaque right through. Slice the steaks, place on top of the noodles and sprinkle over the spring onions
Recipe courtesy of wagamama.com
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