recipes > light fine > swordfish, radish butter & crushed peas
swordfish, radish butter & crushed peas
Sauté radishes are what make this dish stand out, with their sharp taste complementing the flavours of early summer - fresh dill and peas. The fish seasoning adds another dimension to the palate.
light
fine (category)
01 (fuss level)
instructions
1. Set the grill to high
2. Mix ½ a teaspoon of curry powder with ? a teaspoon ground coriander and season the swordfish with the spices, salt and pepper. Place the steaks under the grill for 5-6 minutes on each side, depending on the thickness of the fish.
3. Meantime, the two separate saucepans boil water for peas and asparagus.
4. While you are waiting, chop 8 radishes into chunky rather than fine dice.
5. In the frying pan melt almost all of the butter, reserving just a little for coating the peas. Add chopped radishes. Season and squeeze the juice from ½ from the lemon onto it. Fry it on a low heat for 3-4 minutes. Set aside.
6. Boil 150g of green peas in the small saucepan for 2 minutes.
7. Cook 8 asparagus spears in the large pan for 2-3 minutes.
8. Chop the dill and cut the other half of the lemon into wedges.
9. Drain the peas and asparagus. Return both into their respective saucepans and cover asparagus to keep warm.
10. Add chopped dill and a little butter to the peas. With the potato masher, crush the peas but don mash them completely. Mix well so that the butter melts.
To serve - Place the crushed peas onto the middle of the plate. Place the asparagus spears on top. Rest the swordfish steak on the greens and drizzle with radish butter. Decorate with the lemon wedge.
