Zaatar-crusted swordfish

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Zaatar-crusted swordfish

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  • 0:10 Prep
  • 0:06 Cook
  • 8 Servings
  • Capable cooks

Featured in
Gourmet Recipes, Main recipes

Ingredients

  • 40g (1/4 cup) sesame seeds
  • 1 1/2 tablespoons sumac powder
  • 1 1/2 tablespoons dried thyme leaves
  • 3 teaspoons dried oregano leaves
  • 8 (about 200g each, 1.5cm thick) swordfish steaks
  • 80ml (1/3 cup) olive oil
  • Salt & freshly ground black pepper

Method

  • Step 1
    Combine sesame seeds and sumac in a bowl. Place the thyme and oregano in a mortar and pestle and gently pound until crushed. Add to the sesame-seed mixture and stir to combine.
  • Step 2
    Preheat barbecue grill on high. Pat swordfish dry with paper towel and sprinkle both sides with zaatar mixture, pressing firmly to coat. Drizzle with oil.
  • Step 3
    Cook swordfish on preheated barbecue grill for 3 minutes each side or until just cooked through. Season with salt and pepper and serve immediately.

  • High protein
  • Low carb
  • Low fat
  • Low sodium
  • Low sugar

Nutrition

  • 2118 kj

    Energy

  • 34g

    Fat Total

  • 7g

    Saturated Fat

  • 2g

    Fibre

  • 50g

    Protein

  • 130mg

    Cholesterol

  • 89.09mg

    Sodium

  • 1g

    Carbs (total)

All nutrition values are per serve

Notes

You can carry out step 1 up to 2 days ahead. Continue from step 2 just before serving. Zaatar is a Middle Eastern spice mix made with sumac – a berry that is dried and ground to add a fruity flavour to meat and fish. Sumac is available from most specialty spice stores.

  • Author: Rodney Dunn
  • Image credit: Chris Chen
  • Publication: Australian Good Taste

Source: taste.com.au

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