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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.
Combine the onion, dill and vinegar and squeeze together.
Once the taro and beetroot are cooked, add the butter, salt and pepper then blend to a puree.
On a hot char-grill cook the fish for 4 minutes on either side.
Serve the swordfish on a bed of creamed taro and beetroot, with a side of the onion and dill mix.
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