Sesame-Soy Swordfish

This dish tantalises with sweet and spicy. The classic mash gets a surprising makeover with a lemony kick, which makes the perfect plate companion for a swordfish fillet coated with a special UCOOK seasoning. Add a pineapple & coriander salsa, a delish dipping sauce, and you have a very memorable meal to look forward to!

Sesame-Soy Swordfish

with lemon mash & a pineapple salsa

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Water
  • Milk (optional)
  • Seasoning (salt & pepper)
  • Butter
  • Paper Towel
Photo of Sesame-Soy Swordfish
  1. TANGY MASH

    Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the lemon juice (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.

  2. SESAME SEEDS

    Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. FLAVOURS OF UMAMI

    Return the pan to low heat. Add the ginger and the dipping sauce. Simmer until warmed through, 30-60 seconds. Remove from the pan, season, and set aside.

  4. PINEAPPLE SALSA

    In a bowl, toss together the pineapple pieces, the spring onion, ½ the coriander, a drizzle of olive oil and seasoning. Set aside.

  5. GOLDEN Fish

    Place a grill pan or return the pan to medium-high heat with a drizzle of oil. Pat the Fish dry with paper towel. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the swordfish seasoning. Remove from the pan and set aside.

  6. DELICIOUS DINNER

    Pile up a generous helping of lemon mash, side with the golden swordfish, and the pineapple salsa. Garnish with the toasted sesame seeds and the remaining coriander. Serve the dipping sauce on the side.

  • Potato - 200g

  • Lemon Juice - 10ml

  • Black Sesame Seeds - 5ml

  • Fresh Ginger - 5g

  • Dipping Sauce - 20ml

  • Fresh Pineapple Chunks - 80g

  • Fresh Coriander - 3g

  • Spring Onion - 1

  • Line-caught Swordfish Fillet/s - 1

  • Swordfish Seasoning - 10ml

  1. TANGY MASH

    Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the lemon juice (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.

  2. SESAME SEEDS

    Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. FLAVOURS OF UMAMI

    Return the pan to low heat. Add the ginger and the dipping sauce. Simmer until warmed through, 30-60 seconds. Remove from the pan, season, and set aside.

  4. PINEAPPLE SALSA

    In a bowl, toss together the pineapple pieces, the spring onion, ½ the coriander, a drizzle of olive oil and seasoning. Set aside.

  5. GOLDEN Fish

    Place a grill pan or return the pan to medium-high heat with a drizzle of oil. Pat the Fish dry with paper towel. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the swordfish seasoning. Remove from the pan and set aside.

  6. DELICIOUS DINNER

    Pile up a generous helping of lemon mash, side with the golden swordfish, and the pineapple salsa. Garnish with the toasted sesame seeds and the remaining coriander. Serve the dipping sauce on the side.

  • Potato - 400g

  • Lemon Juice - 20ml

  • Black Sesame Seeds - 10ml

  • Fresh Ginger - 10g

  • Dipping Sauce - 40ml

  • Fresh Pineapple Chunks - 80g

  • Fresh Coriander - 5g

  • Spring Onion - 1

  • Line-caught Swordfish Fillet/s - 2

  • Swordfish Seasoning - 20ml

  1. TANGY MASH

    Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), the lemon juice (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.

  2. SESAME SEEDS

    Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. FLAVOURS OF UMAMI

    Return the pan to low heat. Add the ginger and the dipping sauce. Simmer until warmed through, 30-60 seconds. Remove from the pan, season, and set aside.

  4. PINEAPPLE SALSA

    In a bowl, toss together the pineapple pieces, the spring onion, ½ the coriander, a drizzle of olive oil and seasoning. Set aside.

  5. GOLDEN Fish

    Place a grill pan or return the pan to medium-high heat with a drizzle of oil. Pat the Fish dry with paper towel. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the swordfish seasoning. Remove from the pan and set aside.

  6. DELICIOUS DINNER

    Pile up a generous helping of lemon mash, side with the golden swordfish, and the pineapple salsa. Garnish with the toasted sesame seeds and the remaining coriander. Serve the dipping sauce on the side.

  • Potato - 600g

  • Lemon Juice - 30ml

  • Black Sesame Seeds - 15ml

  • Fresh Ginger - 15g

  • Dipping Sauce - 60ml

  • Fresh Pineapple Chunks - 160g

  • Fresh Coriander - 8g

  • Spring Onions - 2

  • Line-caught Swordfish Fillets - 3

  • Swordfish Seasoning - 30ml

  1. TANGY MASH

    Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), the lemon juice (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover.

  2. SESAME SEEDS

    Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.

  3. FLAVOURS OF UMAMI

    Return the pan to low heat. Add the ginger and the dipping sauce. Simmer until warmed through, 30-60 seconds. Remove from the pan, season, and set aside.

  4. PINEAPPLE SALSA

    In a bowl, toss together the pineapple pieces, the spring onion, ½ the coriander, a drizzle of olive oil and seasoning. Set aside.

  5. GOLDEN Fish

    Place a grill pan or return the pan to medium-high heat with a drizzle of oil. Pat the Fish dry with paper towel. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the swordfish seasoning. Remove from the pan and set aside.

  6. DELICIOUS DINNER

    Pile up a generous helping of lemon mash, side with the golden swordfish, and the pineapple salsa. Garnish with the toasted sesame seeds and the remaining coriander. Serve the dipping sauce on the side.

  • Potato - 800g

  • Lemon Juice - 40ml

  • Black Sesame Seeds - 20ml

  • Fresh Ginger - 20g

  • Dipping Sauce - 80ml

  • Fresh Pineapple Chunks - 160g

  • Fresh Coriander - 10g

  • Spring Onions - 2

  • Line-caught Swordfish Fillets - 4

  • Swordfish Seasoning - 40ml

Frequently Asked Questions

What is the preparation time for Sesame-Soy Swordfish?

The preparation time for Sesame-Soy Swordfish with lemon mash & a pineapple salsa is between 20 and 40 minutes.

What is the total time required to make Sesame-Soy Swordfish with lemon mash & a pineapple salsa?

The total time required to make Sesame-Soy Swordfish with lemon mash & a pineapple salsa is between 35 and 55 minutes.

How many servings does Sesame-Soy Swordfish provide?

4 servings

What are the main ingredients in Sesame-Soy Swordfish?

Black Sesame Seeds, Dipping Sauce, Fish, Fresh Coriander, Fresh Ginger, Fresh Pineapple Chunks, Lemon Juice, Line-caught Swordfish Fillet/s, Line-caught Swordfish Fillets, Potato, Spring Onion, Spring Onions, Swordfish Seasoning

What is the nutritional information of Sesame-Soy Swordfish?

Calories: 495, Carbs: 54 grams, Fat: grams, Protein: 39.1 grams, Sugar: 14.2 grams, Salt: 548 grams

How do I prepare Sesame-Soy Swordfish?

DELICIOUS DINNER: Pile up a generous helping of lemon mash, side with the golden swordfish, and the pineapple salsa. Garnish with the toasted sesame seeds and the remaining coriander. Serve the dipping sauce on the side. PINEAPPLE SALSA: In a bowl, toss together the pineapple pieces, the spring onion, ½ the coriander, a drizzle of olive oil and seasoning. Set aside. TANGY MASH: Place the potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), the lemon juice (to taste), and a splash of water or milk (optional). Mash with a fork, season, and cover. FLAVOURS OF UMAMI: Return the pan to low heat. Add the ginger and the dipping sauce. Simmer until warmed through, 30-60 seconds. Remove from the pan, season, and set aside. SESAME SEEDS: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN FISH: Place a grill pan or return the pan to medium-high heat with a drizzle of oil. Pat the fish dry with paper towel. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the swordfish seasoning. Remove from the pan and set aside.

What should be prepared from my kitchen to make Sesame-Soy Swordfish?

Black Sesame Seeds, Dipping Sauce, Fish, Fresh Coriander, Fresh Ginger, Fresh Pineapple Chunks, Lemon Juice, Line-caught Swordfish Fillet/s, Line-caught Swordfish Fillets, Potato, Spring Onion, Spring Onions, Swordfish Seasoning

How many calories does Sesame-Soy Swordfish have?

495 calories

How much fat content does Sesame-Soy Swordfish have?

grams

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