Sword Fighting

When ever I feel like treating myself to excellent service I visit my fishmonger! Yesterday, not only did I feel like being treated like a princess, but I was also craving fish, something gamey with a nice salty sauce!

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.