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.
Steve Hatt the fishmongers like us to post pictures of our fish dishes on their Facebook page, but they might not thank me for this one!
Oh thanks Kay – I’m gonna use this one xxx
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It’s so easy! Feel a bit cheeky even putting it out there. Kx
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😀 Lol Kay, I love swordfish and I agree it certainly isnt too photogenic
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