Pan-Seared Swordfish With Papaya Salsa - cooking recipe

Ingredients

1/2 bunch flat leaf parsley, leaves finely chopped
2 None garlic cloves, peeled and finely chopped
6 tbsp olive oil + 2 tsp
6 tbsp white wine vinegar
4 None swordfish steaks (about 200g each)
1 large ripe papaya (or 2 small), peeled and cut into cubes
2 None limes, juiced
1 None red chilli, deseeded and finely chopped
3 tbsp grated fresh coconut (or dried)
4 stalks fresh mint, cut into strips

Preparation

Mix parsley, garlic, vinegar and 6 tbsp olive oil. Season then add swordfish and marinate for 1 hour.
For the papaya salad, drizzle 4 tbsp lime juice over papaya. Add chili and coconut. Set aside.
To finish, heat 2 tsp olive oil in a frying pan, remove swordfish from marinade and sear for about 2 mins on each side. Add marinade and coat steaks. Serve with papaya salsa and garnish with chopped mint.