BLACKENED SWORDFISH

Ingredients

Serves 2

• 2 x Swordfish Supremes (frozen or fresh)
• 150g Sweet potatoes
• Rocket (to serve)
• Olive Oil 
• Salt and Pepper

Swordfish seasoning 

• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp mixed herbs
• ½  tsp cayenne pepper
• ½  tsp turmeric powder 

Sweetcorn salsa

• 100g frozen sweetcorn
• Baby cherry or plum tomatoes
• Handful fresh coriander
• Red chilli (optional)
• 1 x spring onion
• Lime
• Olive oil

Method

Sweet potato fries

1. Peel the sweet potatoes or wash if you prefer to leave the skin on 
2. Cut sweet potato into fries, and place on a baking tray. 
3. Toss with 1 tsp of your preferred oil, salt and pepper. 
4. Bake in the oven at 200C/180C fan/gas 6 for 20 mins turning halfway though, until crisp and golden.

Alternatively if you prefer to use an air fryer:

1. Toss the chipped potatoes in a bowl with the oil salt and pepper than transfer to your air fryer tray or basket (you may need to cook in batches) at 180C for around 10-15 mins, until lightly golden, giving a little shake or toss after 5 mins.

Swordfish

1. Combine all seasoning ingredients together in shallow plate
2. Brush one side of the fish with a thin coat of oil and press in the seasoning (if using frozen fish rinse any ice off and pat dry first) 
3. Add a little oil to a frying pan on a medium hot heat. Fry the swordfish for 3 minutes on each side (will need a bit longer if cooking from frozen.) Try not to move the fish around in the pan too much or it will stick.
4. Don’t worry if it’s blackened it all adds to the flavour! 

To make the salsa

1. Microwave the sweetcorn for 3 minutes in a little water then drain and allow to cool
2. Chop the spring onion, tomatoes into quarters (or halves if small) and coriander and add to the sweetcorn with a good glug of olive oil, and the juice of half a lime. Chop and add chopped chilli to suit your taste.

Plate up all the elements and enjoy!