Try some Indonesian style swordfish or some sauteed barramundi.
Indonesian Style Swordfish
This Asian inspired dish is best served with steamed rice.
3 tablespoons tamari sauce
2 cloves of garlic, smashed
2 tablespoons of olive oil
1 tablespoon of honey
1 tablespoon of tahini
Juice and zest of one lemon
1 tablespoon of ground cumin
1 tablespoon of fresh coriander
2 lbs swordfish
- Combine all the ingredients apart from the fish.
- Pour marinade over the swordfish on a large platter
- Turn fish once
- Allow to marinate for at least an hour
- Turn again
- Preheat broiler and place fish as close to heat source as possible
- Broil 5 to 8 minutes on each side depending on thickness
- Be sure that the fish is cooked all the way through.
Barramundi is said to resemble lobster in taste and texture when cooked and is an ideal fish to use for kebabs on a skewer as well as cut into chunks and sautéed.
2 large fillets Barramundi
3 tablespoons of olive oil
1 teaspoon of fresh oregano
Brown rice flour or spelt flour
1 to 2 free-range eggs
- Cut fish into 1 inch pieces
- Heat oil in a heavy cast-iron skillet over a medium heat
- Combine oregano and flour
- Beat the eggs well
- Dip the barramundi into the egg a few at a time
- Roll in the seasoned flour
- Slide floured fish into skillet taking care not to overcrowd the pan
- Sauté gently for several minutes on each side until batter is crisp and fish is done
- Season with salt