BBQ Grilled Swordfish with Cashew and Coriander Sauce

Ingredients

Scaled for your household (2 portions) · original serves 2

• Salted roasted cashews150 g
• Long green chilli1
• Spring onions2
• Coriander and mint1 cup
• Garlic cloves1 tsp
• Tamarind paste1 tsp
• Water150 ml
• Lime2
  Juice only.
• Saltto taste
  Original recipe breakdown · used in multiple steps

  • Salt and pepper to taste
  • Salt and pepper
• Black pepperto taste
  Original recipe breakdown · used in multiple steps

  • Salt and pepper to taste
  • Salt and pepper
• Swordfish slices300 g
• Extra virgin olive oilto taste
  Source does not specify an amount; no quantity invented.
• Street BBQ Indian spice mixto taste

Method

1. 1

   Crush the cashews, then work in chilli and spring onion. Stir in coriander and mint, garlic, tamarind, lime juice and water. Season the sauce.

2. 2

   Coat the swordfish with olive oil and Indian spice mix. Cook on a hot barbecue, turning about every 2 minutes, for roughly 5–7 minutes until cooked.

3. 3

   Serve the fish with the cashew and herb sauce.