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Char-grilled Swordfish



  • 1.

    Peel the taro and beetroot and cut into quarters. Place into a saucepan and cover with water, bring to a boil then simmer for 45 minutes.

  • 2.

    Combine the onion, dill and vinegar and squeeze together.

  • 3.

    Once the taro and beetroot are cooked, add the butter, salt and pepper then blend to a puree.

  • 4.

    On a hot char-grill cook the fish for 4 minutes on either side.

  • 5.

    Serve the swordfish on a bed of creamed taro and beetroot, with a side of the onion and dill mix.


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Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Char-grilled Swordfish.


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Posted by MS217Report
sounds great will try and let know