As I arrived, the sign outside showed I was in the right place - Marlin and Swordfish, both on special and I love specials!
I settled on the swordfish (my favourite), as well as some monkfish for another day.
The sword fish needs very little advance preparation. I simply marinated it for 20 minutes in lemon juice, Jenny Morris Chilli and Lime (you can use plain chilli pepper if this is not available) and a little olive oil.
I then heated my griddle pan until smoking, cooked the one side for about 3 minutes, turned the fish and switched off the heat and then left it for another 4 minutes. It is very important not to over cook fish - you want it soft and juicy. I served it hot on a bed of grilled courgettes.
The green sauce is super easy and very good with fish. The qualities are a little vague, you will need to adjust to your personal taste.Green Sauce
5-8 Green Olives (pitted)
3-4 Anchovy fillets
15 -20ml Sliced Jalapeño chillies (the ones that are pickled in a jar)
Juice and Zest of 1 Lemon
Pound all the ingredients together, taste and adjust to your liking.
Serve with fish.
Rosemary Gough
4 comments:
Guess where I am going tomorrow....Fish for Africa.I love swordfish and if it is cheap...I smile all the way!!
Nina - We are so lucky to be in the know when it comes to finding the best fish in town - and at prices you can afford!
I love the sound of that gteen sauce. Will add a nice touch to the fish.
I love swordfish and marlin - I usually would serve them with a fruity salsa, but I love the sound of your piquant relish!
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