• 2 x 180g swordfish steaks

  • 300g taro

  • 300g beetroot

  • 50g unsalted butter

  • Salt and Pepper

  • ¼ cup chopped dill

  • ½ Spanish onion, finely sliced

  • 20ml red wine vinegar

  • water


  • 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.


For more information and recipes from this series, click on the following link

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Posted by MS217Report
sounds great will try and let know