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Barbequed swordfish with spiced bananas
Servings:For 4 servings
Ingredients
Barbequed swordfish with spiced bananas
4 swordfish steaks, approx. 175g each
Juice and grated rind 1 lemon
Olive oil
Salt and freshly ground black pepper
6 plump sun-dried tomatoes
2 cloves garlic, peeled and crushed
1/2 teaspoon dried chili flakes
4 firm bananas, peeled and halved crossways

To serve

Barbecued vegetables
Fresh thyme to garnish
Directions
Put the swordfish steaks into a shallow dish with the lemon juice and rind, 3 tablespoons olive oil, and seasoning to taste. Cover and chill for 4 hours. Put the sun-dried tomatoes, garlic and 100ml olive oil into the blender or processor; blend until smooth. Add the chili flakes. Place the swordfish steaks on the grill of an pre-heated barbecue and cook for 3 minutes. Carefully turn the fish, brush with a little of the sun-dried tomato oil and continue cooking for a few minutes until just tender (if you use a barbecue fish clamp, you will find turning the swordfish very easy). While the fish is cooking, brush the banana halves with the flavoured oil and cook for a few minutes on the barbecue. Serve the fish garnished with the bananas, drizzled with the flavoured oil, and accompanied by a selection of barbecued vegetables and garnished with fresh thyme.

Barbecued vegetables make a simple, great accompaniment to grilled meat and fish, or served on their own for vegetarians. Brush pieces of assorted peppers, halved courgettes, wedges of fennel and slices of aubergine with olive oil. Cook on the barbecue with a sprinkling of fresh herbs and chopped garlic. For a simple dessert, when you have the barbecue on the go, either cook bananas in their skins, until charred, or wrap peeled bananas in foil parcels with a little grated fruit rind and liqueur and place them on the barbecue grill. Delicious served hot with ice cream.
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