What are the main ingredients in Chargrilled Swordfish?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Chargrilled Swordfish?

Calories: 595, Carbs: 67 grams, Fat: grams, Protein: 39.7 grams, Sugar: 18.3 grams, Salt: 628 grams

How do I prepare Chargrilled Swordfish?

MARINATION STATION: Bring a pot of salted water to boil for the pasta. In a shallow bowl, place the Italian rub, lemon zest, and 2 tbsp of oil. Mix until fully combined. Add the swordfish, and toss until fully coated in the marinade. Leave to marinate for at least 15 minutes. PASTA PARTY: Once the water is boiling, add the pasta and a drizzle of oil. Cook for about 15 minutes until al dente. Stir continuously for the first few minutes to avoid the pasta sticking together, stirring sporadically after that. Drain on completion, reserving 200ml of pasta water, and toss a drizzle of oil through the pasta. SOMETHING FISHY: Place a pan or griddle pan over a medium-high heat with a drizzle of oil. When hot, remove the fish from the marinade, reserving the marinade in the bowl. Fry the fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional). Fry for another 3-4 minutes until cooked through and crispy on both sides. (If your particular fillets are thicker than 2cm, fry for an additional minute per side.) Remove from the pan on completion. LET’S GET SAUCY: Return the empty pasta pot to a medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for about 1 minute until fragrant, shifting constantly. Stir in the marinade and reserved pasta water and leave to slightly reduce for 2-3 minutes. Add in the pasta, halved tomatoes, golden sultanas, ½ the chopped parsley, and a squeeze of lemon juice. Toss to combine and season to taste. DIG IN!: Serve up a generous helping of the lemony pasta. Top with the seared swordfish, sprinkle over the remaining parsley, crumble over the feta, and serve with a lemon wedge on the side. Stunning, Chef!

What should be prepared from my kitchen to make Chargrilled Swordfish?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Chargrilled Swordfish

Name: Chargrilled Swordfish
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional)

At the base of this buttery, crispy charred swordfish, is zesty lemony, gluten free pasta, packed with tomatoes, golden sultanas and fresh parsley. Amore mio, we’ve got so many lush layers of fabulous flavours for you!

Chargrilled Swordfish

with lemon-garlic pasta, baby tomatoes & golden sultanas

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Danish-style Feta
Fish
Fresh Parsley
Garlic Clove
Garlic Cloves
Gluten-Free Spaghetti
Golden Sultanas
Lemon
Lemons
Line-caught Swordfish Fillet
Line-caught Swordfish Fillets
NOMU Italian Rub

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Serves 1

MARINATION STATION
Bring a pot of salted water to boil for the pasta. In a shallow bowl, place the Italian rub, lemon zest, and 1 tbsp of oil. Mix until fully combined. Add the swordfish, and toss until fully coated in the marinade. Leave to marinate for at least 15 minutes.
PASTA PARTY
Once the water is boiling, add the pasta and a drizzle of oil. Cook for about 15 minutes until al dente. Stir continuously for the first few minutes to avoid the pasta sticking together, stirring sporadically after that. Drain on completion, reserving 100ml of pasta water, and toss a drizzle of oil through the pasta.
SOMETHING FISHY
Place a pan or griddle pan over a medium-high heat with a drizzle of oil. When hot, remove the fish from the marinade, reserving the marinade in the bowl. Fry the fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional). Fry for another 3-4 minutes until cooked through and crispy on both sides. (If your particular fillet is thicker than 2cm, fry for an additional minute per side.) Remove from the pan on completion.
LET’S GET SAUCY
Return the empty pasta pot to a medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for about 1 minute until fragrant, shifting constantly. Stir in the marinade and reserved pasta water and leave to slightly reduce for 2-3 minutes. Add in the pasta, halved tomatoes, golden sultanas, ½ the chopped parsley, and a squeeze of lemon juice. Toss to combine and season to taste.
DIG IN!
Serve up a generous helping of the lemony pasta. Top with the seared swordfish, sprinkle over the remaining parsley, crumble over the feta, and serve with a lemon wedge on the side. Stunning, Chef!

Gluten-free Spaghetti - 75g
NOMU Italian Rub - 10ml
Lemon - 1
Line-caught Swordfish Fillet - 1
Garlic Clove - 1
Baby Tomatoes - 80g
Golden Sultanas - 20g
Fresh Parsley - 3g
Danish-style Feta - 40g

Download the Recipe

Serves 2

MARINATION STATION
Bring a pot of salted water to boil for the pasta. In a shallow bowl, place the Italian rub, lemon zest, and 2 tbsp of oil. Mix until fully combined. Add the swordfish, and toss until fully coated in the marinade. Leave to marinate for at least 15 minutes.
PASTA PARTY
Once the water is boiling, add the pasta and a drizzle of oil. Cook for about 15 minutes until al dente. Stir continuously for the first few minutes to avoid the pasta sticking together, stirring sporadically after that. Drain on completion, reserving 200ml of pasta water, and toss a drizzle of oil through the pasta.
SOMETHING FISHY
Place a pan or griddle pan over a medium-high heat with a drizzle of oil. When hot, remove the fish from the marinade, reserving the marinade in the bowl. Fry the fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional). Fry for another 3-4 minutes until cooked through and crispy on both sides. (If your particular fillets are thicker than 2cm, fry for an additional minute per side.) Remove from the pan on completion.
LET’S GET SAUCY
Return the empty pasta pot to a medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for about 1 minute until fragrant, shifting constantly. Stir in the marinade and reserved pasta water and leave to slightly reduce for 2-3 minutes. Add in the pasta, halved tomatoes, golden sultanas, ½ the chopped parsley, and a squeeze of lemon juice. Toss to combine and season to taste.
DIG IN!
Serve up a generous helping of the lemony pasta. Top with the seared swordfish, sprinkle over the remaining parsley, crumble over the feta, and serve with a lemon wedge on the side. Stunning, Chef!

Gluten-free Spaghetti - 150g
NOMU Italian Rub - 20ml
Lemon - 1
Line-caught Swordfish Fillets - 2
Garlic Cloves - 2
Baby Tomatoes - 160g
Golden Sultanas - 40g
Fresh Parsley - 5g
Danish-style Feta - 80g

Download the Recipe

Serves 3

MARINATION STATION
Bring a pot of salted water to boil for the pasta. In a shallow bowl, place the Italian rub, lemon zest, and 3 tbsp of oil. Mix until fully combined. Add the swordfish, and toss until fully coated in the marinade. Leave to marinate for at least 15 minutes.
PASTA PARTY
Once the water is boiling, add the pasta and a drizzle of oil. Cook for about 15 minutes until al dente. Stir continuously for the first few minutes to avoid the pasta sticking together, stirring sporadically after that. Drain on completion, reserving 300ml of pasta water, and toss a drizzle of oil through the pasta.
SOMETHING FISHY
Place a pan or griddle pan over a medium-high heat with a drizzle of oil. When hot, remove the fish from the marinade, reserving the marinade in the bowl. Fry the fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional). Fry for another 3-4 minutes until cooked through and crispy on both sides. (If your particular fillets are thicker than 2cm, fry for an additional minute per side.) You may need to do this step in batches. Remove from the pan on completion.
LET’S GET SAUCY
Return the empty pasta pot to a medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for about 1 minute until fragrant, shifting constantly. Stir in the marinade and reserved pasta water and leave to slightly reduce for 3-4 minutes. Add in the pasta, halved tomatoes, golden sultanas, ½ the chopped parsley, and a squeeze of lemon juice. Toss to combine and season to taste.
DIG IN!
Serve up a generous helping of the lemony pasta. Top with the seared swordfish, sprinkle over the remaining parsley, crumble over the feta, and serve with a lemon wedge on the side. Stunning, Chef!

Gluten-free Spaghetti - 225g
NOMU Italian Rub - 30ml
Lemons - 2
Line-caught Swordfish Fillets - 3
Garlic Cloves - 3
Baby Tomatoes - 240g
Golden Sultanas - 60g
Fresh Parsley - 8g
Danish-style Feta - 120g

Download the Recipe

Serves 4

MARINATION STATION
Bring a pot of salted water to boil for the pasta. In a shallow bowl, place the Italian rub, lemon zest, and 4 tbsp of oil. Mix until fully combined. Add the swordfish, and toss until fully coated in the marinade. Leave to marinate for at least 15 minutes.
PASTA PARTY
Once the water is boiling, add the pasta and a drizzle of oil. Cook for about 15 minutes until al dente. Stir continuously for the first few minutes to avoid the pasta sticking together, stirring sporadically after that. Drain on completion, reserving 400ml of pasta water, and toss a drizzle of oil through the pasta.
SOMETHING FISHY
Place a pan or griddle pan over a medium-high heat with a drizzle of oil. When hot, remove the fish from the marinade, reserving the marinade in the bowl. Fry the fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional). Fry for another 3-4 minutes until cooked through and crispy on both sides. (If your particular fillets are thicker than 2cm, fry for an additional minute per side.) You may need to do this step in batches. Remove from the pan on completion.
LET’S GET SAUCY
Return the empty pasta pot to a medium-high heat with a drizzle of oil. When hot, add the grated garlic and fry for about 1 minute until fragrant, shifting constantly. Stir in the marinade and reserved pasta water and leave to slightly reduce for 3-4 minutes. Add in the pasta, halved tomatoes, golden sultanas, ½ the chopped parsley, and a squeeze of lemon juice. Toss to combine and season to taste.
DIG IN!
Serve up a generous helping of the lemony pasta. Top with the seared swordfish, sprinkle over the remaining parsley, crumble over the feta, and serve with a lemon wedge on the side. Stunning, Chef!