Swordfish with Brussel Salad


PREP TIME 5 minutes
COOK TIME 10 minutes


7 brussel sprouts, shaved
3 asparagus, shaved
5 baby zucchini, shaved
½ cup green peas
1 chilli, sliced
¼ lemon, juice
2 tbsp Meander Valley crème fraiche
½ cup almonds, chopped
1 swordfish steak
1 drizzle Pukara olive oil
2 white onions, chopped
1 pinch Tasman sea salt
2 sprigs young dill


Step 1
Add brussel sprouts, asparagus, zucchini, green peas, chilli, lemon juice and crème fraiche to a bowl and mix together well before adding in chopped almonds and mixing again.

Step 2
Place swordfish onto a hot oiled pan with white onions and a pinch of salt and cook for approx 2-3 minutes on each side.

Step 3
After approx 5-6 minutes plate swordfish with brussel sprout slaw, white onion and a few sprigs of dill.