Swordfish, Coriander and Lime Skewers

 

4 skewers

• 400 g fresh swordfish, cut into 3cm cubes

Orange and Coriander Marinade

• 15 ml fish sauce (nuoc-mâm)
• Juice of 1 lime
• 60 ml orange juice
• 60 ml white wine
• 4 drops Tabasco sauce
• 1 ml ground black pepper
• 2 cm fresh ginger, peeled and chopped
• 60 ml fresh cilantro, chopped
• 2 green onions, minced

Papaya salad

• 500 ml green papaya, peeled, seeded and julienned
• 60 ml vegetable oil
• 60 ml rice vinegar
• 30 ml sesame seeds
• 250 ml snow peas

1. In a bowl, combine all the marinade ingredients; mix the fish with the marinade, cover and refrigerate for at least 30 minutes (no more than 2 hours).
2. For the papaya salad, mix all the ingredients and marinate for at least 30 minutes in the refrigerator.
3. Remove the fish from the marinade and prick the cubes onto pre-soaked wooden skewers
4. Pour the marinade into a small pan and reduce to obtain a syrupy sauce.
5. Grill the skewers for 4 to 6 minutes on the barbecue grill or over high heat in a ridged cast iron skillet; turn over halfway through cooking.
6. Serve the skewers on the papaya salad and drizzle with the sauce.

BON APPÉTIT