Grilled Peppercorn Swordfish Recipe
Fresh fish beer battered and served with fries. Served with Nico’s ginger garlic cilantro dip
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Ingredients
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For the Swordfish and Fries
Method
Preparation Steps
Prepare the Fries
Peel the potatoes and cut them into fries. Soak them in cold water for at least 30 minutes to remove excess starch.
Make the Batter
In a mixing bowl, combine the flour, cornstarch, salt, and black peppercorns. Gradually whisk in the beer until smooth.
Prepare the Dip
In a bowl, mix together the chopped cilantro, grated ginger, minced garlic, Greek yogurt, lime juice, and salt. Adjust seasoning as necessary. Refrigerate until ready to serve.
Fry the Fries
In a deep pan or fryer, heat vegetable oil to 350°F (175°C). Remove the fries from the water, pat dry, and fry in batches until golden brown and crispy. Drain on paper towels.
