Swordfish with Chimichurri and mango salsa.
Difficulty Rating: 1/5
The chimichurri sauce is one of the great unknowns. It is a very refreshing sauce but has salt, spice and sweetest all in one. It goes brilliantly with fish, steak or chicken.
Chimichurri: 1 bunch flat parsley/ 4 garlic cloves/ 3tbsp red wine vinegar/ 6tbsp olive oil/ 1 tbsp finely diced shallot/ 1tsp dried oregano/ 1red chilli or tsp chilli powder./ juice of half lemon/ tsp honey./ s&p
Mango and Avocado Salsa: 1 diced mango/ 1 diced avocado/ 2tbsp finely sliced red onion/ half a cucumber/ 3 tbsp chopped coriander and lime juice/ salt and pepper/ chilli if you like it hot.
Fish: Any robust fish, swordfish or tuna. I also served up a couple of scallops as I love them. Or use a steak or chicken breast.
1) First make Chimichurri, blend parsley in a food processor, then add the remaining ingredients and pulse until well combined. This willbenefit from being made at least a day in advance. If you prepare it last minute it will still be good.
2) For the salsa a couple of plan ahead steps make a lot of difference. One is to cure the cucumber. Slice it in half and remove the seeds, then cover liberally with salt, place in a sieve over a bowl and leave for an hour. It makes the cucumber taste so more intense. With the red onion I find I place it with a spoonful or two of the lime juice for 20mins just to take the edge off it.
3) Then combine with the other prepared ingredients.
4) When ready to serve cook your fish/meat/chicken to your liking. Place salsa on the side and then top fish with the chimichurri.
I then served this with some plain steamed basmati rice.