Name: The Good Farm Cookbook: Simple curry butter swordfish with beans
Yield: 2
Ingredients: 2 Marine Stewardship Council-certified swordfish steaks; 1 tsp coconut oil; 80g green beans, trimmed; Zest and juice of 1 lime; Lemon juice, to serve; Curry butter; 3 tbsp coconut oil; ½ tsp ground ginger; ½ tsp ground coriander; 1 tsp garam masala; 1 tsp ground cumin; ½ tsp curry powder; ¼ tsp chilli powder; ½ tsp ground cinnamon; 200g salted butter

With a focus on ethical proteins, wholefoods, low sugar and gluten-free eating, Matilda Brown and Scott Gooding’s new The Good Farm Cookbook is a collection of everyday family recipes for a nourishing, hopeful life.

A fragrant curry butter makes Matilda and Scott’s flavourful swordfish recipe easy to insert f ish and its numerous health benefits into yours and your family’s diet.

Ingredients

2 Marine Stewardship Council-certified swordfish steaks

1 tsp coconut oil

80g green beans, trimmed

Zest and juice of 1 lime

Lemon juice, to serve

Curry butter

3 tbsp coconut oil

½ tsp ground ginger

½ tsp ground coriander

1 tsp garam masala

1 tsp ground cumin

½ tsp curry powder

¼ tsp chilli powder

½ tsp ground cinnamon

200g salted butter

Method

Remove the swordfish from the fridge 30 minutes prior to cooking.

For the curry butter, heat the coconut oil in a frying pan over medium heat. Add all the spices and lightly fry for 5 minutes or until aromatic. Remove from the heat and set aside to cool to room temperature. Place the butter in a food processor and add the cooled spice mixture. Blitz for 20 seconds, or until combined. Transfer the butter to an airtight container.

Season the fish and heat the coconut oil in a frying pan or chargrill pan over a medium-high heat. Add the fish steaks and cook for 1-2 minutes before adding ½ cup (125g) of the curry butter (the rest can be stored in an airtight container in the fridge for up to 1 month). Spoon the melted butter over the fish to coat. Cook for another 3 minutes before flipping the fish over and cooking on the other side for another 2-3 minutes, or until thoroughly cooked. Remove from the heat.

Meanwhile, bring a small saucepan of salted water to the boil and drop in the beans. Return to the boil and blanch the beans for 2-3 minutes before draining. Or you can chargrill the beans in a chargrill pan for about 8 minutes over a medium-high heat.

Taste the fish and adjust the seasoning, then finish with the lime zest and a squeeze of lemon or lime. Serve with the green beans.

This is an edited extract from The Good Farm Cookbook by Scott Gooding and Matilda Brown with photography by Cath Muscat, published by Murdoch Books, $39.99.