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Grilled Swordfish Yassa with Fermented Cassava and Moyo Relish
#0804

Spice Islands®

Grilled Swordfish Yassa with Fermented Cassava and Moyo Relish

Difficulty

  • Prep Time: 50 minutes
  • Total Time: 2 hours 16 minutes

6 servings

Ingredients

Swordfish Yassa

3 onions, finely sliced

1 habanero chile pepper, finely chopped

Juice of 4 limes

2 tablespoons cider vinegar

1 teaspoon Spice Islands® Minced Garlic

1 Spice Islands® Bay Leaves

2 pounds swordfish, scaled and cleaned (whole, cut in steaks or filets)

Sea salt and Spice Islands® Medium Grind Black Pepper

3 tablespoons 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 tablespoons Dijon mustard

1/4 cup peanut oil

Juice of 1 lemon

Sea salt and Spice Islands® Medium Grind Black Pepper

Instructions

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 iin 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.

 

Recipe provided by Pierre Thiam for Spice Islands®

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