Swordfish is a very firm, meaty fish that does not flake easily. It is cooked sufficiently when the flesh feels springy to the touch.
ingredients
serves 4
2 1/2 tablespoons olive oil
1 level teaspoon grated lemon rind
2 tablespoons lemon juice
1 tablespoon dry sherry or water
2 teaspoons light soy sauce
2 cloves garlic, peeled and crushed
2 level teaspoons peeled and grated root ginger, or 1/4 level teaspoon ground ginger
Freshly ground black pepper
4 swordfish steaks, about 1/4 pound each
method
1. Make the marinade by mixing 2 tablespoons of the oil, the lemon rind and juice, sherry or water, soy sauce, garlic and ginger in a bowl. Season with pepper.
2. Lay the swordfish steaks in a dish in a single layer. Pour the marinade over the steaks and turn them to coat well. Cover and put in the refrigerator for 2 hours to marinate.
3. Heat the remaining oil in a skillet. Lift the swordfish steaks out of the marinade and fry them over a moderate heat for 3 minutes on each side. Put the fish on a heated serving dish and pour on the cooking juices.
A salad of apple and lettuce balances the fish's fieriness, and warm rolls mop up the juices. You can cook tuna steaks in the same way.
