Blackened swordfish with sweet potato fries and sweetcorn salsa

Method

To bake the sweet potato fries

• Peel the sweet potatoes or wash if you prefer to leave the skin on.
• Cut the sweet potatoes into fries, and place on a baking tray. 
• Toss with 1 tsp of your preferred oil, salt and pepper. 
• Spread evenly across a baking tray and bake in the oven at 200C/180C fan/gas 6 for 20 mins turning halfway through, until crisp and golden.
• Alternatively if you prefer to use an airfryer: Toss the chipped potatoes in a bowl with the oil, salt and pepper then transfer to your airfryer tray or basket (you may need to cook in batches). Cook at 180C for around 10-15 mins, until lightly golden, giving a little shake or toss after 5 minutes.

To fry the Swordfish

• Combine all the seasoning ingredients together in shallow dish or plate.
• Brush one side of the fish with a thin coating of oil and press in the seasoning (if using frozen fish rinse any ice off and pat dry first) 
• Add a little oil to a frying pan on a medium-hot heat. Fry the swordfish for 3 minutes on each side (it will need a little longer if cooking from frozen.) Tip: Try not to move the fish around the pan too much or it will stick.
• Don’t be scared if it’s blackened, it all adds to the flavour! 

To make the salsa

• Cook the sweetcorn in the microwave for 3 minutes in a little water, then drain and allow to cool.
• Chop the tomatoes into quarters (or halves if small), and chop the spring onion and coriander, and add to the sweetcorn with a good glug of olive oil, and the juice of half a lime. Add chopped chilli to suit your taste.

Plate up all the elements and enjoy!