Swordfish steaks with tomato tartare

Name: swordfish steaks with tomato tartare
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Asian
Ingredients: 1 lime; 4 frozen swordfish steaks; 2 el Lee Kum Kee chili garlic sauce jar of 190 g; 2,5 el sesame oil; shallot; 400 g pomodori a filetti cut tomatoes, canned; 7,5 g fresh coriander; 1 tl fish sauce; 1 el black sesame seeds

Swordfish steaks with tomato tartare, sesame seeds and coriander.

Ingredients

Kitchen Stuff

1 paper towel
1 grill pan

Directions

Clean the lime, grate the green skin and press 1 half. Cut the other half into segments.
Let the fish thaw. Dab dry with kitchen paper.
Mix the chili garlic sauce with the sesame oil and the lime juice and brush the fish. Let marinate for 30 minutes.
Chop the shallot. Let the tomato parts drain and cut finely. Cut the coriander as finely as possible.
Mix the tomato, coriander, shallot, fish sauce, sesame oil, lime zest and sesame seed. Season with pepper and salt.
Drain the swordfish, but keep the marinade.
Heat the grill pan without oil or butter and grill the swordfish 4 minutes. Turn halfway. Brush while grilling with the marinade.
Serve the swordfish with the tomato tartare and lime wedges.