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Pan-Fried Swordfish with Fresh Citrus Salsa

25 Minutes
4 Servings
13 Ingredients

Description

Bring fresh flavours to your festive table this season and celebrate the summer in a tasty style with our Pan-Fried Swordfish with Citrus Salsa. Pick our wild-caught and hand-cut Forage and Feast Swordfish for the freshest addition to your seafood spread.

Directions

1. To make the salsa: place the grapefruit, lime and orange segments into a bowl and add the red onion, coriander and lemon zest and stir to combine. 

2. In a separate small bowl, mix the chilli, garlic, honey and olive oil. Pour over the citrus segments and set aside.

3. Heat a non-stick pan over a medium high heat and add a little olive oil.

4. Season the swordfish fillets with salt and pepper and fry for about 3 minutes on each side or until fish is just cooked through.

5. Serve fish with the citrus salsa and fresh lemon wedges.
 

Ingredients

  • 1 packet (4 fillets) of Forage and Feast Frozen Swordfish; defrosted
  • 1 grapefruit; peeled and segmented 
  • 1 lime; peeled and segmented
  • 1 orange; peeled and segmented
  • ½ red onion; finely chopped
  • Handful of fresh coriander; finely chopped
  • Zest of 1 lemon
  • 1 chilli; deseeded and finely chopped
  • ½ clove of garlic; finely crushed
  • 2 tsp. (10 ml) Forage and Feast Honey of your choice
  • 2 tbsp. (30 ml) Forage and Feast Olive Oil
  • Salt and pepper
  • Fresh lemon wedges, to serve