fbpx
 

Grilled Tofu Swordfish Chilli

Category
Seafood

INGREDIENTS
Fresh swordfish fillet
1.5cm thick
1tbsp Lemon Stinger
2tbsp olive oil
1pk firm tofu, cut in half
and then sliced to size of
swordfish
4 eggplants, cut in half
Far South Coast Trading
eggplant chutney

SALSA:
2 tomatoes
2 cucumbers
1/2 cup coriander
1tbsp fish sauce
1tbsp sugar
1/2 cup chilli mango
vinaigrette

 

METHOD

  1. Brush eggplant halves and tofu slices with olive oil and eggplant chutney and grill until light brown but still firm. Handle tofu carefully and slowly slide under tofu to lift and remove.
  2. Combine Lemon Stinger, pepper and olive oil.
  3. Brush this on fish fillets liberally. Place under preheated grill or barbecue, grill each size 3 minutes.  emove and keep warm.
  4. Combine salsa ingredients in a small bowl. First placing the tomato and cucumber.
  5. To serve: Place eggplant slices on plate, top with swordfish and then tofu slice. Drizzle salsa on top, serve hot.