Flaky swordfish is served with a garlic, honey and parsley salsa loaded with almonds and pecan nuts. Served with a fresh radish salad and roasted butternut and onion wedges. This dish is fresh, fabulous, and full of flavour!
Swordfish & Mixed Nut Salsa
Swordfish & Mixed Nut Salsa
with butternut wedges & fresh parsley
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut
- Fish
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Honey Vinegar
- Lemon
- Lemons
- Mixed Nuts
- Onion
- Onions
- Radish
- Salad Leaves
- Swordfish Fillet
- Swordfish Fillets
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
WONDROUS WEDGES
Preheat the oven to 200°C. Spread out the Butternut and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, shifting halfway.
LET’S PREP
While the veg is roasting, rinse the salad leaves, the Radish, and the parsley. Slice the rinsed radish into rounds. Pick and roughly chop the rinsed parsley. Roughly chop the mixed nuts. Peel and grate the garlic.
FLAKY Fish
When the veg has 10 minutes remaining, pat the swordfish fillet dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the Fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional). Fry for a further 3-4 minutes until cooked through and crispy. Remove from the pan on completion and cover to keep warm.
NUTTY SALSA
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the grated garlic and the chopped nuts, and fry for 1-2 minutes until the garlic is fragrant and the nuts have browned. Remove from the heat and add ½ the chopped parsley, the honey-vinegar, and the Lemon zest. Mix until fully combined.
SALAD TIME
In a salad bowl, combine the rinsed salad leaves, the Radish rounds, a squeeze of lemon juice, seasoning, and a drizzle of oil.
SWORDFISH & SALSA
Plate up the roasted veg and the Radish salad. Side with the flaky swordfish topped with the mixed nut salsa. Sprinkle over the remaining parsley and serve with a lemon wedge. Yum, Chef!
WONDROUS WEDGES
Preheat the oven to 200°C. Spread out the Butternut and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, shifting halfway.
LET’S PREP
While the veg is roasting, rinse the salad leaves, the Radish, and the parsley. Slice the rinsed radish into rounds. Pick and roughly chop the rinsed parsley. Roughly chop the mixed nuts. Peel and grate the garlic.
FLAKY Fish
When the veg has 10 minutes remaining, pat the swordfish fillets dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the Fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional). Fry for a further 3-4 minutes until cooked through and crispy. Remove from the pan on completion and cover to keep warm.
NUTTY SALSA
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the grated garlic and the chopped nuts, and fry for 1-2 minutes until the garlic is fragrant and the nuts have browned. Remove from the heat and add ½ the chopped parsley, the honey-vinegar, and the Lemon zest. Mix until fully combined.
SALAD TIME
In a salad bowl, combine the rinsed salad leaves, the Radish rounds, a squeeze of lemon juice, seasoning, and a drizzle of oil.
SWORDFISH & SALSA
Plate up the roasted veg and the Radish salad. Side with the flaky swordfish topped with the mixed nut salsa. Sprinkle over the remaining parsley and serve with a lemon wedge. Yum, Chef!
WONDROUS WEDGES
Preheat the oven to 200°C. Spread out the Butternut and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, shifting halfway.
LET’S PREP
While the veg is roasting, rinse the salad leaves, the Radish, and the parsley. Slice the rinsed radish into rounds. Pick and roughly chop the rinsed parsley. Roughly chop the mixed nuts. Peel and grate the garlic.
FLAKY Fish
When the veg has 10 minutes remaining, pat the swordfish fillets dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the Fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional). Fry for a further 3-4 minutes until cooked through and crispy. Remove from the pan on completion and cover to keep warm.
NUTTY SALSA
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the grated garlic and the chopped nuts, and fry for 2-3 minutes until the garlic is fragrant and the nuts have browned. Remove from the heat and add ½ the chopped parsley, the honey-vinegar, and the Lemon zest. Mix until fully combined.
SALAD TIME
In a salad bowl, combine the rinsed salad leaves, the Radish rounds, a squeeze of lemon juice, seasoning, and a drizzle of oil.
SWORDFISH & SALSA
Plate up the roasted veg and the Radish salad. Side with the flaky swordfish topped with the mixed nut salsa. Sprinkle over the remaining parsley and serve with a lemon wedge. Yum, Chef!
WONDROUS WEDGES
Preheat the oven to 200°C. Spread out the Butternut and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, shifting halfway.
LET’S PREP
While the veg is roasting, rinse the salad leaves, the Radish, and the parsley. Slice the rinsed radish into rounds. Pick and roughly chop the rinsed parsley. Roughly chop the mixed nuts. Peel and grate the garlic.
FLAKY Fish
When the veg has 10 minutes remaining, pat the swordfish fillets dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the Fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional). Fry for a further 3-4 minutes until cooked through and crispy. Remove from the pan on completion and cover to keep warm.
NUTTY SALSA
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the grated garlic and the chopped nuts, and fry for 2-3 minutes until the garlic is fragrant and the nuts have browned. Remove from the heat and add ½ the chopped parsley, the honey-vinegar, and the Lemon zest. Mix until fully combined.
SALAD TIME
In a salad bowl, combine the rinsed salad leaves, the Radish rounds, a squeeze of lemon juice, seasoning, and a drizzle of oil.
SWORDFISH & SALSA
Plate up the roasted veg and the Radish salad. Side with the flaky swordfish topped with the mixed nut salsa. Sprinkle over the remaining parsley and serve with a lemon wedge. Yum, Chef!
Frequently Asked Questions
What is the preparation time for Swordfish & Mixed Nut Salsa?
The preparation time for Swordfish & Mixed Nut Salsa with butternut wedges & fresh parsley is between 15 and 30 minutes.
What is the total time required to make Swordfish & Mixed Nut Salsa with butternut wedges & fresh parsley?
The total time required to make Swordfish & Mixed Nut Salsa with butternut wedges & fresh parsley is between 40 and 55 minutes.
How many servings does Swordfish & Mixed Nut Salsa provide?
4 servings
What are the main ingredients in Swordfish & Mixed Nut Salsa?
Butternut, Fish, Fresh Parsley, Garlic Clove, Garlic Cloves, Honey Vinegar, Lemon, Lemons, Mixed Nuts, Onion, Onions, Radish, Salad Leaves, Swordfish Fillet, Swordfish Fillets
What is the nutritional information of Swordfish & Mixed Nut Salsa?
Calories: 643, Carbs: 50 grams, Fat: grams, Protein: 39.8 grams, Sugar: 17.2 grams, Salt: 155 grams
How do I prepare Swordfish & Mixed Nut Salsa?
WONDROUS WEDGES: Preheat the oven to 200°C. Spread out the butternut and onion wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, shifting halfway. LET’S PREP: While the veg is roasting, rinse the salad leaves, the radish, and the parsley. Slice the rinsed radish into rounds. Pick and roughly chop the rinsed parsley. Roughly chop the mixed nuts. Peel and grate the garlic. FLAKY FISH: When the veg has 10 minutes remaining, pat the swordfish fillets dry with paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the fish on one side for 3-4 minutes until crispy and golden. Flip and add a knob of butter (optional). Fry for a further 3-4 minutes until cooked through and crispy. Remove from the pan on completion and cover to keep warm. NUTTY SALSA: Return the pan to a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the grated garlic and the chopped nuts, and fry for 1-2 minutes until the garlic is fragrant and the nuts have browned. Remove from the heat and add ½ the chopped parsley, the honey-vinegar, and the lemon zest. Mix until fully combined. SALAD TIME: In a salad bowl, combine the rinsed salad leaves, the radish rounds, a squeeze of lemon juice, seasoning, and a drizzle of oil. SWORDFISH & SALSA: Plate up the roasted veg and the radish salad. Side with the flaky swordfish topped with the mixed nut salsa. Sprinkle over the remaining parsley and serve with a lemon wedge. Yum, Chef!
What should be prepared from my kitchen to make Swordfish & Mixed Nut Salsa?
Butternut, Fish, Fresh Parsley, Garlic Clove, Garlic Cloves, Honey Vinegar, Lemon, Lemons, Mixed Nuts, Onion, Onions, Radish, Salad Leaves, Swordfish Fillet, Swordfish Fillets
How many calories does Swordfish & Mixed Nut Salsa have?
643 calories
How much fat content does Swordfish & Mixed Nut Salsa have?
grams
Woolies Products in this dish
