Marinated Swordfish with Pumpkin Chutney

Marinated Swordfish with Pumpkin Chutney

Marinated Swordfish with Pumpkin Chutney

Prep Time
55 Minutes
Ingredients
20
Ingredients
  • 335 gram (11 ounce) swordfish, finely sliced into strips

  • 1 tablespoons balsamic vinegar

  • 1 tablespoons olive oil

  • 2 limes, juice and zest

  • Schwartz Sea Salt and Ground Black Pepper to season

  • For the pumpkin chutney:

  • 50 gram (2 ounce) caster sugar

  • 125 gram (5 ounce) vinegar

  • 75 millilitre (3 fluid ounce) water

  • 1 Cinnamon Sticks

  • 2 Whole Star Anise

  • 10 Black Peppercorns , crushed

  • 50 gram (2 ounce) ginger, sliced

  • 3 Whole Cloves

  • 3 Cardamom Pods

  • 1 tablespoons Turmeric Powder

  • 175 gram (6 ounce) pumpkin, cut into small cubes

  • 1 tablespoons olive oil

  • 1 tablespoons apricot jam

  • Schwartz Sea Salt to season

Key Products
Cinnamon Sticks

Product Information

£ 1.69/unit,13g
Schwartz packaging

Product Information

£ 1.69,10g

Product Information

£ 2.20,

Product Information

£ 2.83/unit,22g

Product Information

£ 2.83/unit,26g
Turmeric Powder

Product Information

£ 1.73/unit,31g

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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