Alejandro Huerta – Swordfish with Salsa Verde, Purslane & Davidson Plum



Serves 5

  • Swordfish 1kg
  • Green tomatillos 200g
  • White onion 50g
  • Garlic clove
  • Serrano chilli (Jalapeño as replacement) 2 pieces
  • Cilantro 1 bunch
  • Purslane 2 bunch
  • Freeze dried Davidson plum 5g
  • Cucamelon 100g


  • Portion the swordfish into 200g fillets and keep in fridge until use.
  • Blend the tomatillos, onion, clove and chillies trying to keep a chunky texture, add the cilantro chopped and season to taste.
  • Pick and wash the purslane removing the stems and keeping only the leafs.
  • Heat a saucepan with olive oil and cook the swordfish for 3-4 minutes per side, season with salt and pepper.
  • Serve the swordfish in a plate, cover with the salsa verde and the cucamelon. Dress the purslane with olive oil and cover the fish with it, sprinkle the Davidson plum around it.