Swordfish

I came across this at our fishmonger this morning. We live 2 hours from the Atlantic Ocean and 3 hours from the Mediterranean, so the Friday fishmonger is eagerly awaited because we don’t get really fresh fish every day.

We have often eaten swordfish in the West Indies and, in fact, you can read the chapter of my online e-book about this by clicking here.

I cook this fish in the simplest of ways, but be careful not to overcook because it can become very dry:
– season the fish with garlic, salt, pepper (or chili flakes) and a drizzle of olive oil

– heat your “plancha” (cast iron griddle) ribbed side upwards.
– grill the fish for about 4 minutes per side, rotate them halfway through if you want to make a pretty griddle pattern as indicated in the photo.
– sprinkle with chopped dill and lime juice to serve.
– Serve with chopped courgettes fried with garlic and some curry powder (freshly ground from spices, of course).