• 4servings
  • 15minutes

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsNatrium, Fluorine, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tbsp paprika

  2. 2 tbsp salt

  3. 1 tbsp garlic powder

  4. 1 tbsp freshly ground black pepper

  5. 1 tbsp onion powder

  6. 1 tbsp cayenne pepper

  7. 1 tbsp dried oregano

  8. 1 tbsp dried thyme

  9. 4 x 150 g pieces swordfish

  10. 2 tbsp dark brown sugar

  11. 1 tbsp green pepper sauce

  12. 2 tbsp lime juice

  13. 2 tbsp chopped mint

  14. 2 large ripe mango , peeled and sliced

  15. 1 green pepper , sliced

  16. 2 tbsp chopped coriander

  17. 1 tbsp fresh lime juice

  18. 1 handfuls leaves lamb's lettuce , or corn salad

  19. 6 thin slices red onions , separated into rings

Instructions Jump to Ingredients ↑

  1. For the spice rub , combine all the ingredients in a jar and shake together. Any excess rub will keep for up to 6 months and is great with most fish and chicken.

  2. Place the fish pieces in a bag with a couple of tablespoons of the spice rub. Shake well until all the fish is coated. Oil a griddle pan and place over a medium to high heat. Cook the fish on the griddle, turning occasionally, until the fish is 'blackened' and cooked through (about 6-8 minutes depending on the thickness of the fish).

  3. For the dressing and salad , whisk the brown sugar, green pepper sauce and lime juice in a large bowl until the sugar is dissolved. Add the coriander and mint, along with the salad ingredients - toss gently to combine 4. Accompany the cooked fish with a heap of mango and pepper salad.


Send feedback