Added by runneralps | Sat 09 Jan 2010 @ 17:35
2 swordfish fillets
for the puree you will need
150grms boiled chickpeas
1 small onion peeled and chopped
A handful of capers
A handful of parsley
½ tea sp salt
¼ tea sp dry oregano or thyme
2 tea sp lemon juice
2 table sp olive oil
1 ½ table sp tahini
Marinate the fillets with onion ,lemon juice,oregano,thyme,salt and olive oil. Put the fillets in the fridge for about 4 hours.
You can cook them on the charcoal or under the grill of the oven...prefer the charcoal ....it gives more flavor and make the fillets crusty enough ....
Cook them from both sides for about 20 minutes(depends on how thick are the fillets).
serve them adding olive oil and lemon juice on top.
For the puree ......now
Boil the chickpeas in salted water till soften well.
Drain them and keep a portion of the water(3-4 table sp).
Add the chickpeas in a multi chopper . Add the onion and the parsley, oregano, capers and salt. Mash them and then add the lemon juice and the water you kept from the boiled chickpeas. Mix well using the chopper. Then add tahini and mix again. In the end add the olive oil and mix well.
Tahini and olive oil makes the puree smoother and it gives a bright color to the puree…