Marinated swordfish with pumpkin chutney

Number of Portions
Marinated swordfish with pumpkin chutney


- 325 grams swordfish, finely sliced into strips
- Sea Salt
- Black Peppercorns
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- Juice and zest of 2 limes
- For the pumpkin chutney:
- 50 grams caster sugar
- 125 grams vinegar
- 75 ml water
- Sea Salt
- 1 Cinnamon Sticks
- 2 Star Anise
- 10 Black Peppercorns
- 50 grams ginger, sliced
- 3 Cloves whole
- 3 Whole Cardamom
- 1 tbsp Ground Turmeric
- 175 grams pumpkin, cut into small cubes
- 1 tbsp olive oil
- 1 tbsp apricot jam


Season swordfish with salt and pepper, then sprinkle with balsamic vinegar, olive oil and lime juice and zest. Cover then refrigerate and marinate for 45 minutes. Simmer the sugar, vinegar, water, salt and spices for 5 minutes, then leave to stand for 30 minutes.

Strain the spice stock and pour into a pot. Lightly fry the pumpkin in olive oil, then add the spice stock little by little and simmer until pumpkin is cooked and sauce reduced.

Leave to cool, then add the apricot jam. Season to taste and serve with the swordfish.

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