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Grilled Swordfish With Crunchy Vegetables And Lavender Sauc

Yield: 4 servings

Ingredients and directions for this recipe

650 g 4 barracuda steaks; tossed
-in 1tsp
; olive oil (1lb 7oz)
125 g Carrots; julienned (4 1/2oz)
300 g Courgettes; julienned (10
; 1/2oz)
300 g Mixed peppers; julienned (10
; 1/2oz)
100 g Celery; julienned (3 1/2oz)
4 tb Olive oil
3 tb Lemon juice
1 ts Fresh lavender

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.

See also:
Previous recipe Grilled Swordfish With Coriander Lime Butter
Next recipe Grilled Swordfish With Fresh Tomato-herb Salsa

Or try one of these recipes:
Citrus Pudding With Coconut Syrup
Nogales Steak Marinade