Swordfish with mango salsa and sweet potato chips

Ingredients for 4 servings:

• 4 slice(s) fish (swordfish), 750 g, cut about 1.5 cm thick
• 1 mango(s), cut into 1 cm cubes
• 1 bell pepper(s), red, peeled, pitted, cut into 1 cm cubes
• 1 lime(s) (organic), juice and zest
• 3 tbsp olive oil
• 1 tsp ginger, very finely diced
• ½ tsp sambal oelek
• 20 leaves of coriander, finely chopped
• 3 sweet potatoes, peeled, cut into 2 mm thick slices
• ½ tsp, crushed paprika powder, sweet
• ½ tsp, leveled turmeric
• 1 tbsp olive oil
• 2 pinches of fleur de sel
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Remove the fish from the refrigerator, wash, dry, and set aside. Mix the paprika and turmeric with the tablespoon of olive oil in a large pot and carefully toss the dried potato slices until well coated. Arrange the potato slices on a non-stick baking sheet or on a baking sheet lined with baking paper so that all the slices are next to each other, then sprinkle with a little fleur de sel. Bake in the oven at 200°C (top/bottom heat) for 25 minutes, turning halfway through. For the salsa, mix 2 tablespoons of olive oil and sambal oelek in a bowl. Add the mango and bell pepper cubes, lime zest and juice, coriander, a little salt, and ginger, and mix well. 5 minutes before the chips are ready, sear the fish in 1 tablespoon of olive oil, preferably in a grill pan, for just under 2 minutes on each side. Season with salt and pepper. Place the fish slices in the center of a plate, arrange the salsa half on top of the fish and half next to it, and arrange the chips around it. If desired, serve with a mixed leaf salad with oil and vinegar dressing.