Blend in:
Mince 1 large peeled onion
1 tsp crushed peppercorns
1/2 tsp dried crushed chilli pepper
1 tsp thyme
1 tsp oregano
1/4 tsp ground cloves
1 tbsp lime juice
- Pat seasoning on both sides of 2 - 8 oz swordfish or tuna fillets
- Refrigerate 30 mins
- Heat a non-stick skillet on medium high
- Add 2 tbsps olive oil
- Sear fillets for 4 mins
- Reduce heat to medium. Turn fillets over. Cover and cook 5 mins
- Fish should be firm and flaky
Serves 2 with steamed new potatoes and avocado slices
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