Grilled Swordfish Yassa with Fermented Cassava and Moyo Relish Recipe
Delicious grilled swordfish yassa with fermented cassava and moyo relish.
- Total Time: 3 Hours, 6 Minutes
- Yield: 6
Ingredients
Swordfish Yassa:
- 3 onions, finely sliced
- 1 habanero chile pepper, finely chopped
- Juice of 4 limes
- 2 tbsp cider vinegar
- 1 tsp Minced Garlic
- 1 Spice Islands Bay Leaves
- 2 lb swordfish, scaled and cleaned (whole, cut in steaks or filets)
- Spice Islands Medium Grind Black Pepper
- 3 tbsp peanut oil
- 1/2 cup small olives
Moyo Relish:
- 6 roma tomatoes, peeled and diced
- 2 red onions, finely sliced
- 1 green bell pepper, finely diced
- 2 tbsp Dijon mustard
- 1/4 cup peanut oil
- Juice of 1 lemon
- Spice Islands Medium Grind Black Pepper
- Sea Salt Adjustable Grinder
Directions
- Combine onions, habanero pepper, lime juice, vinegar, garlic and bay leaf in bowl.
- Season fish with salt and pepper. Pour onion mixture over the fish and marinate in refrigerator for approximately 1 hour.
- Preheat grill until hot.
- Remove fish from marinade, scraping off any bits of the marinade. Reserve marinade.
- Brush fish with oil to prevent it from sticking to the grill.
- Arrange fish on the grill and cook for 3 minutes on each side. Remove from grill.
- Cook reserved marinade with onions over medium-high heat in a saucepan. Reduce heat to medium-low; cover and cook for 10 to 15 minutes (stirring occasionally). Add a little water if too dry. Adjust seasonings.
- Add the grilled fish and olives into the sauce and cook through.
- Serve with a side of fermented cassava and Moyo relish.
Moyo Relish:
- Combine all ingredients in a bowl and stir well. Refrigerate until ready to serve. Relish may be made a day ahead.
