Appearances aren’t everything. This swordfish steak, for example, is no oil painting (totally overshadowed by that primadonna of a salad) but tasted absolutely delicious.
I simply squeezed the juice of half a lemon into a bowl, added about a teaspoon of mixed, smashed up coriander seeds and black peppercorns, a finely chopped clove of garlic and a little salt. Dipped the swordfish steak in the juicy, spicy mix and grilled it under a very hot grill for about 4 minutes each side.
That’s it. Yummy.