Grilled swordfish with crunchy vegetables and lavender sauc
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 650 | grams | 4 barracuda steaks; tossed in 1tsp |
| ; olive oil (1lb 7oz) | ||
| 125 | grams | Carrots; julienned (4 1/2oz) |
| 300 | grams | Courgettes; julienned (10 |
| ; 1/2oz) | ||
| 300 | grams | Mixed peppers; julienned (10 |
| ; 1/2oz) | ||
| 100 | grams | Celery; julienned (3 1/2oz) |
| 4 | tablespoons | Olive oil |
| 3 | tablespoons | Lemon juice |
| 1 | teaspoon | Fresh lavender |
Directions
Heat a ridged frying pan until hot then add the swordfish steaks and cook for 5 minutes.
Heat a large frying pan until hot then add 1tbsp olive oil and the vegetables. Stir-fry for 3-4 minutes until just softened. Season with salt and pepper.
Make the dressing by whisking the remaining olive oil with the lemon juice and lavender until just emulsified.
Divide the vegetables between 4 plates, then place a swordfish steak on each pile. Drizzle over the lavender dressing and garnish with lavender sprigs.
Converted by MC_Buster.
Per serving: 138 Calories (kcal); 14g Total Fat; (85% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.