4 pieces swordfish about 100g each
1 tsp togarashi pepper
3 Tbs orange zest
3 Tbs 3drops olive oil
1 orange segmented
1 grapefruit segmented
Sea salt to taste
Spread the spice mixture evenly over the whole surface of a plate and press the swordfish into the mixture to coat.
Heat the olive oil in a skillet placed over a medium to high heat. Brown each side for two to three minutes, or until they reach the desired colour and texture.
Set aside for a few minutes.
In a small bowl, mix the segments and rocket, season with olive oil and salt.
Cut the fish into 2cm slices and garnish with the rocket salad.
Recipe provided by Samson's Paddock