Orange Spiced Swordfish
with hommous on Turkish bread

Sydney Seafood School, Sydney, NSW

Ingredients (serves 6)

·      1 loaf Turkish bread

·      ¼ cup olive oil

·      2 cloves garlic, crushed

·      2 teaspoons ground cumin

·      1 teaspoons ground cinnamon

·      1 teaspoon chilli powder

·      2 teaspoons ginger, finely grated

·      1 teaspoon orange rind

·      ½ cup orange juice

·      2 tablespoons brown sugar

·      6 x 160g swordfish (or similar fish) steaks

Ingredients for Hommous:

·     425g cooked chickpeas

·     2 cloves garlic

·   juice of 1 lemon, or more to taste

·      ½ cup tahini

Sydney Seafood School,
Sydney, NSW

Method for hommous:

1. Combine cumin, cinnamon, chilli, ginger, rind, juice and sugar
   in a large bowl.
2. Marinate swordfish for 30 minutes.

3. Prepare hommous (see recipe above).

4. Cut bread diagonally into 12 pieces.

5. Brush cut sides with combined oil & garlic.

6. Cook swordfish on hot, oiled chargriller for about 2 minutes per side, or until just cooked.

7. Cook bread on hot chargrill until crispy.

8. Spread hommous on bread and top with swordfish.

We gratefully acknowledge this contribution from Christina Kourea & Roberta Muir, Sydney Seafood School Manager, Sydney, New South Wales,  Australia.

{Index of Recipes from Australia}