CITRUS-CURED
SWORDFISH
SERVES4 ASANENTREE
Begin this recipe at least 4 hours ahead.400gwholepieceWalkerSeafoods
sashimi-gradeswordfish
4 longgreenshallots,trimmed
12 babycoslettuceleaves(^1) / 4 bunchchives,chopped
(^1) / 4 bunchdill,sprigspicked
Lemon extra virgin olive oil, to serve
CURINGMIXTURE
1 cup(130g)saltflakes
2 tarragonsprigs,leaves picked,
finely chopped
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Finelygratedzest of 2 limes and
2 lemons
(^1) / 3 cup (75g) caster sugar
PICKLEDAPPLEANDCUCUMBER
(^1) / 2 cup(125ml)whitewine vinegar
2 tspcastersugar
1 greenapple,coreremoved, cut
intomatchsticks
1 smallLebanesecucumber,
seedsremoved, cut into
matchsticks
2 tbs finely chopped dill
Forcuringmixture,combineall
ingredientsin a non-reactive
bowl,rubbingthecitruszest
intothesaltwithyourfingertips
toreleaseanyoils.Add
swordfishandcoatalloverwith
thecuringmixture.Coverwith
plasticwrapandrefrigeratefor
4 hours.Removefrombowland
wipeoffcurewithpapertowel.
Cutswordfishinto5mmcubes.Place
swordfishin a bowl,coverwithplastic
wrapandrefrigerateuntilneeded(bring
toroomtemperaturebeforeserving).
Forthepickledappleandcucumber,
placevinegar,sugar,2 tspsaltflakes
and1 cup(250ml)waterin a small
saucepanandbringtotheboil.Combine
apple,cucumberanddillin a heatproof
bowl.Pourvinegarmixtureoverapple
mixture,stirtocombine and refrigerate
untilcooled.
Heata chargrillpanorbarbecueto
highheat.Grilltheshallot,turning,for
4-5minutesoruntil slightly blackened
andcharred.
Arrangeshallotandlettuceleavesover
a servingplate.Scatterwithswordfish
andspoonoverpickledappleand
cucumber.Scatterwithchivesanddill,
and drizzle with lemon oil to serve.
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