Seared Cajun swordfish and garlic mayonnaise

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves2
  • DifficultyEasy
1 tsp fennel seeds, crushed with a rolling pin
1 tsp ground bay leaves, or dried leaves crushed with a rolling pin
1 tbsp dried garlic powder
1 tbsp dried onion powder
3 tsp cayenne powder
1 tbsp ground black pepper
2 tbsp sea salt
2 tbsp paprika
2 tsp dried thyme
Vegetable oil
2 (140g) fillets fresh swordfish
4 tbsp garlic mayonnaise
1 tbsp chopped Jalapeno peppers from a jar
4 tbsp chopped parsley
Juice 1 large lime
1 tsp smoked paprika
Pinch ground black pepper
Iceberg lettuce
1) Mix the fennel, bay leaves, garlic and onion powder, cayenne, black pepper, sea salt, paprika and thyme together well or blitz in a spice grinder.

2) Add to a pan with the oil. Add the fillets skin side down and cook for 2–3 minutes, then flip over, and cook for a further 2 minutes. Do not overcook.

3) Remove the fish from the pan whilst still slightly undercooked.

4) Mix the garlic mayonnaise, peppers, parsley, lime, paprika and black pepper together. Serve the fish on finely chopped iceberg lettuce with a spoonful of the garlic mayonnaise.

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