Swordfish is coated in crushed macadamia nuts and fried until tender, then served alongside a sweet, fresh mango salsa. Utterly delicious - plus, it looks super impressive!
- 4 swordfish steaks
- 3 eggs
- 4 tbsp. oil
- Salt and pepper
- 65g macadamia nuts, crushed coarsely
- 1 mango
- 1 small red onion
- 1 red pepper
- 1 garlic clove, minced
- 2 tbsp. lime juice
- Small handful freshly chopped coriander
- 1 tsp. hot sauce or to taste
Halve the mango and remove the stone. Scoop out the flesh and dice. Finely chop the onion and garlic clove. Halve the pepper and remove the seeds and pith, then finely dice the flesh. Combine the mango, onion, red pepper, garlic, lime juice, coriander and hot sauce. Set aside at room temperature whilst you cook the swordfish.
Beat the eggs in a shallow dish with salt and pepper until smooth. Sprinkle the nuts into another shallow dish. Brush the swordfish steaks with oil, then dip into the eggs. Remove excess, then press firmly into the macadamia nuts.
Heat oil in a large frying pan over a medium heat. Lay the swordfish steaks in the pan and fry for 3-5 minutes on either side or until flaking gently. Spoon the mango salsa over to serve.