Thai Chilli Swordfish
Delicious, simple and quick to make. Tried this for the first time last night, and loved it. Don't overcook the swordfish, or it will dry out. The steaks I used were about 1.5cm thick and came out lovely and juicy. Serve with new potatoes and a simple mixed-leaf salad, drizzled with a little balsamic.
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DIRECTIONS
- Sprinkle a little sea salt over the fish.
- Heat the oil in a very hot skillet.
- Cook the fish in the skillet for about 4 minutes each side, or until cooked to your liking.
- Meanwhile, put remaining ingredients in a screw-top jar and shake vigorously.
- Serve the fish with a little of the sauce drizzled over.
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