Serves 4

INGREDIENTS

Fennel Salt Swordfish

  • 4 × 180 g swordfish fillets
  • 1 tablespoon sea salt
  • coarsely grated zest of 1 lemon
  • 1⁄2 cup chopped dill
  • 1 teaspoon fennel seeds
  • 1 tablespoon Coconut Oil

Beetroot Puree

  • 3 medium beetroots
  • 2 tablespoons apple cider vinegar
  • 1⁄4 cup Coconut Oil
  • 2 garlic cloves, crushed
  • 1 teaspoon horseradish cream sea salt and ground black pepper

DIRECTIONS

  1. To make the beetroot puree, first preheat the oven to 200°C. Wrap the beetroots in foil and place them in the oven for 55 minutes to 1 hour, or until softened, then set aside to cool, and turn the oven temperature down to 180°C.
  2. When the beetroots are cool enough to touch, remove their skins and chop the flesh roughly. Put the flesh in a food processor, add the vinegar and the coconut oil and process until smooth. Add the garlic, horseradish cream and salt and pepper to taste. Pulse briefly to combine and set aside.
  3. To prepare the swordfish, start with the fennel salt mixture. Sprinkle the salt, lemon zest, dill and fennel seeds on an oven tray lined with baking paper and place in the oven for 10 minutes or until dried out.
  4. Brush the fish with the coconut oil and sprinkle most of the salt mixture over the top of each fillet. 5. Melt any remaining coconut oil in a pan over
    a medium to high heat and then fry the fish for about 3–4 minutes on each side. Be careful not to overcook it.
  5. Serve the swordfish on top of the beetroot puree.

This recipe is adapted from a recipe that appeared in Clean Living Cookbook by Luke Hines and Scott Gooding, published by Hachette Australia.

Photographer: Steve Brown. Stylist: Trish Heagerty.