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Sesame-crusted swordfish with butternut stew

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Phil Vickery

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the sesame swordfish, rub the swordfish with half of the olive oil. Season both sides with salt and freshly ground black pepper and coat all over with sesame seeds.

  3. Heat the remaining olive oil in a frying pan. Add the swordfish and fry for two minutes on each side then pour over the lemon juice.

  4. To make the butternut squash stew, heat the olive oil in a frying pan. Add the garlic, cumin and curry powder and fry for one minu.te

  5. Add the butternut squash and fry for two minutes, making sure it is coated with the spices.

  6. Pour over the chicken stock, cover and simmer for 20 minutes or until the butternut squash is soft.

  7. Pour in the lemon juice and season to taste.

  8. To serve, transfer the stew to a warm plate and garnish with the coriander. Place the swordfish on top and arrange the broccoli alongside.

Ingredients

For the sesame swordfish

  • 100g/3½oz fresh swordfish steak
  • salt and freshly ground black pepper
  • 2 tbsp sesame seeds
  • 1 tbsp olive oil
  • ½ lemon, juice only

For the butternut squash stew

  • 1 tbsp olive oil
  • 100g/3½oz butternut squash, peeled and cubed (you can leave the skin on during cooking if you prefer)
  • 1 clove garlic, finely chopped
  • pinch cumin
  • pinch curry powder
  • 100ml/3½fl oz hot chicken stock
  • 3 tbsp chopped coriander
  • ½ lemon, juice only

To serve

  • 1 tbsp chopped fresh coriander
  • 50g/1¾oz broccoli, steamed

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Sesame-crusted swordfish with butternut stew

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