A really quick and easy seasonal recipe which reminds me of those long lunches we all enjoy on holiday either in beach front restaurants or evenings on the terrace.
You will need (serves 4):
4 swordfish steaks
Generous amount of freshly ground black pepper
Juice of half a lemon
Salt
Parsley to garnish (optional)
Extra virgin olive oil
Method
1. To cook the swordfish steaks, heat a little olive oil in a large frying pan and cook for 6-8 minutes each side until golden.
2. Near the end of the swordfish cooking time, heat a little olive oil in a saucepan add the pepper season with salt and slowly add the lemon juice tasting as you go – you don’t need to add it all!
3. Remove the swordfish and drain before serving. Pour over the sauce adding a little more pepper and garnish with parsley.
4. Serve with crunchy green beans and new potatoes
3 comments:
Superb. You are so lucky out there, fresh swordfish on a regular basis I bet? None of them thrashing around the South Shields coast i can tell you!
Cheers
David
David: we do buy it quite regularly, its cheap, tasty and no bones for the little feller. If I ever get back to blighty its rod and line up by Amble for me :)
I hope I can explain this to my wife (who does not speak english)- but living on the Costa Tropical in Spain I can confirm that the fish is good and plentiful albeit possibly over-fished in some coastal areas.
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