Honey, lime and chilli swordfish steak, with hassleback potatoes

On Monday evening I fancied a bit of fish. I was initially thinking of some sort of jerk fish, probably cod, but in the end I changed my mind, (Don’t worry – Tuesday’s dinner was jerk chicken! I didn’t change my mind for long!) as swordfish was on special offer on the Sainsbury’s fish counter. I decided to use honey, chilli and lime to flavour it with.  I also accompanied it with a hasleback potato as Alberto had cooked one like it whilst I was in Devon and I liked the look of it.

It was all very easy to do and rather tasty.

Serves 1

For the fish:

1 swordfish steak

The juice of 1 lime

½ a teaspoon of dried chilli flakes (more if you like more spice!)

2 teaspoons of runny honey

For the potato:

I medium sized baking potato

1 garlic clove, sliced into three or four pieces, depending upon how big it is

A few fresh basil leaves

A knob of butter, melted

Freshly ground sea salt

A sprinkling of grated Parmiggiano Reggiano

Preheat the oven to 210.

Place the swordfish steak in a foil tray and squeeze the juice of half a lime over it. Leave to stand for 30 minutes.

Slice the potato into thin slices without cutting completely through the potato. This can be a bit tricky, especially at the ends, but putting the potato in the hollow of a metal spoon can help as the blade of the knife hits the edge of the spoon before it goes right through the potato. This should leave you with a series of thin discs of potato, joined at the base.

You can slip whatever you like between these slices – I opted for thick slices of garlic and basil leaves. Sprinkle with ground sea salt and then brush with melted butter.

Place in a baking dish and cook in the oven for 40 minutes, brushing with melted butter at least twice during cooking.

After 40 minutes take the potato out of the oven, brush with butter one final time, sprinkle with the grated cheese and return to the oven for a further 20 minutes.

This way of cooking potatoes is delicious. The slices get a crispy edge, like French fries, and yet the butter makes the interior of the potato slices tender and creamy. A definite winner.

Once the potato is in the oven, in a small bowl, mix the honey, chilli flakes and juice of a ¼ of a lime.

After the fish has marinated for 30 minutes drain off the lime juice and brush both sides of the swordfish steak with the honey, chilli and lime juice mix and replace in the foil tray. Bake in the oven for 20 minutes, turning once halfway.

Tasty. you can make the honey/chilli/lime spread for the fish as spicy or as sweet as you like.



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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