Michel CHAPOUTIER

La recette de Marius

Swordfish steak coated with grainy mustard

Swordfish steak coated with grainy mustard

Preparation: 10 minutes
Cooking time: 15 minutes

Serves 4
4 slabs of swordfish
4 tbsp grainy mustard
1 tablespoon olive oil
salt, black pepper
120g basmati rice
1 lime


Boil the rice in 2.5 times its volume of salt water, cook 5 minutes, cover, turn off heat, let stand.
Mix in a bowl of mustard and oil. Season with black pepper. Place the swordfish in a paved baking dish and brush the surface of mustard.
Preheat oven to 220 ° c, cook swordfish 10 minutes.
Serve with wedge of lime, some green vegetables if needed, and a glass of red Marius.


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