Impress with this delicious recipe that brings together grilled swordfish steaks with Moroccan carrot and chickpea fritters, all served with a lemon and yoghurt dressing. Simple, healthy and so delicious!
20 Minutes. Sugar Free. Great cooking made simple!
2 x 180g swordfish fillets
1 large carrot (or 2 small)
1 brown onion
3 sprigs coriander
1 clove garlic
1.5 tablespoons Moroccan spice mix
1/4 cup flour
2 free range eggs
80ml natural Greek yoghurt
Preheat oven grill on 220ºC.
Whisk egg in large bowl. Peel and grate carrot then squeeze as much moisture out of the grated carrot as possible. Rinse, drain and finely chop or blend chickpeas. Finely dice 1/2 the onion. Combine in a bowl with 3/4 of the finely chopped coriander, crushed garlic, spice mix, flour and beaten egg. Season with salt & pepper and mix well to form a thick batter.
Heat a non stick fry pan on medium to high heat with enough olive oil to cover the base generously. Add approximately 2 tablespoons of the mixture to make each fritter. Gently push the fritter down with a spoon to flatten. Cook fritters for approximately 2 – 3 minutes on one side until golden brown, gently flip and cook for a further 2 minutes. Once cooked place fritters on paper towel and cover with foil to keep warm.
Brush each side of the swordfish with olive oil, season with salt and pepper and zest of the lemon. Place the fish on a lined bake tray in the oven on the middle rack for 4 minutes on each side.
For the yoghurt sauce, in a bowl mix the yoghurt and juice 1/2 of the lemon. Season with a pinch of salt and pepper.
Serve the fish and fritters with yoghurt-lemon dip and garnish with remaining coriander and lemon to your taste.
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