Swordfish in passion fruit marinade

Ingredients for 4 servings:

• 1 kg fish fillet(s), swordfish fillet (2 slices)
• 200 ml passion fruit juice, alternatively: orange juice
• 2 cloves garlic, pressed
• 4 tbsp olive oil
• 1 tbsp lemon peel, grated
• Salt
• pepper
• 300 g seaweed, Passepierre seaweed
• 500 g tomatoes, large, skinned, pitted, quartered or quartered
• Salt
• pepper
• 1 tbsp thyme
• 1 tbsp olive oil
• 2 cloves garlic, diced
• 2 tbsp diced shallot(s)
• 1 tbsp honey
• 300 ml tomato juice

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

with seaweed on tomato compote

Cover the swordfish fillets and marinate them in the passion fruit nectar, garlic, olive oil, lemon zest, salt, and pepper for at least 2 hours. Meanwhile, place the tomato pieces on a baking sheet, season with salt and pepper, and sprinkle with thyme and half of the garlic. Cook on the second shelf from the bottom of an oven preheated to 120°C for 10-12 minutes. For the tomato sauce, heat the olive oil in a large pan, sauté the remaining garlic and the diced shallots over moderate heat for 5 minutes until translucent, glaze with honey, and deglaze with the tomato juice. Reduce the heat to low, season with salt and pepper, and heat the tomato pieces in the oil. Fry the drained swordfish fillets in 2 large pans in oil for 3 minutes on each side, cut each piece in half, and arrange on 4 plates. Toss the seaweed in the remaining oil for 1-2 minutes, drizzle with lemon juice, season with pepper, and serve alongside the fish with the tomato compote. Serve with baguette.