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SESAME-COATED SWORDFISH FINGERS

Yields8 Servings

 8 slices fresh swordfish, about 1½cm thick
 1 tbsp sesame oil
 100 g black sesame seeds or poppy seeds
 100 g white sesame seeds
 1lemon sliced
 Sweet chili sauce for sprinkling and to serve
 Soy sauce to serve
1

mix the black and white sesame seeds together on a large plate

2

pat dry the swordfish slices and cut into 2cm wide strips

3

sprinkle the roasted sesame oil over the strips and turn them so that they are evenly coated

4

place the swordfish pieces on the plate with the mixed sesame seeds and turn the fish over to coat them on all sides with the seeds

5

fry the fish fingers in a non-stick frying pan without oil for about 2 minutes on each side

6

arrange the fish on a serving plate, add the lemon slices, sprinkle a little sweet chili sauce on top and serve with the soy sauce and the rest of the chili sauce

Nutrition Facts

8 servings

Serving size