Swordfish with pomegranate, onion and pistachio salad

Swordfish with pomegranate, onion and pistachio salad

By
From
Eat Istanbul
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
550g swordfish, cut into chunks
sea salt
freshly ground black pepper

Marinade

Quantity Ingredient
6 tablespoons extra virgin olive oil
1/2 lemon, juiced
2 garlic cloves, peeled and thinly sliced
1 teaspoon dried oregano
1 teaspoon ground cumin

Pomegranate, onion and pistachio salad

Quantity Ingredient
3 tablespoons fresh flat-leaf parsley, roughly chopped, including stems
1 small red onion, peeled and thinly sliced
1 pomegranate, seeds and juice
50g shelled unsalted pistachios, halved

To serve

Quantity Ingredient
2 tablespoons extra virgin olive oil
1/2 lemon, juiced

Method

  1. Rinse and dry the swordfish, then place in a non-reactive dish (e.g. glass, Pyrex or ceramic). Add the marinade ingredients, season generously with sea salt and freshly ground black pepper and cover with clingfilm. Refrigerate for at least 30 minutes – preferably longer.
  2. Combine all the ingredients for the pomegranate, onion and pistachio salad in a bowl. Season generously with sea salt and freshly ground black pepper, cover with clingfilm and refrigerate until ready to use.
  3. When the swordfish has finished marinating, transfer it to a large plate and pour the marinade into a large frying pan. Cook over medium heat for 2–3 minutes, stirring occasionally. Add the swordfish to the frying pan, in batches if necessary, and cook for 3–4 minutes on each side.
  4. Remove the salad from the refrigerator, add the cooked swordfish and mix to combine. Transfer the mixture to 4 plates and spoon any remaining marinade from the pan over the top. To serve, drizzle with the olive oil and lemon juice.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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