Swordfish Steak with Bean Mash and Green Peas

This platter can be served up quickly and has enough diverse elements, tastes and textures to make for an interesting and involved meal.

Cherie felt like cooking up a meal a few days. We discussed available options, time and difficulty levels and came up with this very nice platter that would make for a nice meal as well as be quick to execute.

Ingredients:

  • Fish steaks:
    • Swordfish steaks
    • Seasoned flour
    • Oil for frying
  • Bean Mash
    • Boiled kidney beans/rajma, 500 gm
    • Lemon juice, 2 whole
    • Butter, 100 gm
    • Green chilies, de-seeded and chopped
    • Onions, 2 medium, chopped
    • Garlic, 10 cloves, chopped
    • Salt to taste
  • Peas
  • Egg, fried

Method:

  1. Wash drain and dry steaks. Dust with seasoned flour and pan fry for a few minutes on each side until cooked. This fish doesn’t have a lot of fat – don’t overcook it or it’ll be too dry.
  2. Mash the kidney beans/rajma with lemon juice butter and gently fried mixture of onions, green chillies and garlic, seasoning as required.
  3. The egg was broken into a hot pan with a bit of oil, then quickly flipped over so the white would cook, and then slid onto each platter, after a total cooking time of about 1 minute. We like our eggs soft and yolks liquid.
  4. Thaw the peas.
  5. Serve up on a plate.

Notes:

  • Substitute with any other mash, though this one is somewhat healthier for most of us.
  • Cook the eggs longer if you wish.