What are the main ingredients in Swordfish & Mixed Nut Salsa?

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

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?

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

Swordfish & Mixed Nut Salsa

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

with butternut wedges & fresh parsley

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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)

Serves 1

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!

Butternut - 250g
Onion - 1
Salad Leaves - 20g
Radish - 20g
Fresh Parsley - 4g
Mixed Nuts - 30g
Garlic Clove - 1
Swordfish Fillet - 1
Honey Vinegar - 15ml
Lemon - 1

Download the Recipe

Serves 2

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!

Butternut - 500g
Onion - 1
Salad Leaves - 40g
Radish - 40g
Fresh Parsley - 8g
Mixed Nuts - 60g
Garlic Clove - 1
Swordfish Fillets - 2
Honey Vinegar - 30ml
Lemon - 1

Download the Recipe

Serves 3

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!

Butternut - 750g
Onions - 2
Salad Leaves - 60g
Radish - 60g
Fresh Parsley - 12g
Mixed Nuts - 90g
Garlic Cloves - 2
Swordfish Fillets - 3
Honey Vinegar - 45ml
Lemons - 2

Download the Recipe

Serves 4

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!