Swordfish is my girlfriends favourite fish and I also enjoy it too. We were shopping in a generic supermarket a few weeks ago and saw swordfish steaks and thought wow, we should buy it and what can we make with it. However we had plans for the next few days, food wise and therefore wouldn’t be able to buy it. We were gutted. We thought it would never be in the supermarket again.

We were wrong! We went over the weekend and they were in stock again! We thought fantastic, snapped it up and cooked with it that night, after the fireworks. The fireworks were great. They were at the local football ground. They had obviously gone to a firework shop and bought a few hundred pounds worth of different fireworks and set them off for 20 minutes. I am not complaining though and enjoyed them. There was a new firework, which I had never seen which seemed to be spin in the air, like a mini Catherine wheel in the sky!

Afterwards, as I said before, we made the swordfish meal. Our attempt wasn’t perfect but the recipe below describes what we would do, if we ever had the opportunity to do swordfish (which we hopefully will) again. There were many recipes on the web for swordfish but we wanted to use a recipe that didn’t mask the flavour of the amazing swordfish hence why we decided on a simple white wine sauce. The mistakes we made, (which are rectified in the recipe below)  were adding too much lemon and not covering the pan to stop the liquid from escaping

 Anyway, swordfish is fantastic and if you haven’t tried it, try it now! (that is if you have the chance)

Serves: 2
Prep Time: 10 minutes
Cooking time:  30 minutes

Swordfish steaks
Small glass of white wine
zest of 1 lemon
250 ml chicken stock
Olive oil
Salt and pepper

Heat the olive oil in a frying pan.
Season the swordfish steaks.
Fry the swordfish steaks for a couple of minutes each side.
Add the white wine and bring to a boil, then simmer.
Add the chicken stock and lemon zest.
Put greaseproof paper over the top, to poach the fish.
Cook for 15-20 minutes, or until cooked.



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