Swordfish with Tomato and Lemon

I know it seems like an awfully long time between posts, and that once again I am starving the family, but let me assure you this is not the case. We have been having incredibly boring meals, and time seems to be my perpetual enemy at the moment.

I did make a Japanese Tapas meal the other day, took the photos with all intentions to post, but as usual...... Well you know how it goes.

Last night 's meal however was definitely one that I need to tell you about.

I saw the idea in the current issue of Good Food magazine. It was an Ian Thorpe recipe (who knew Ian Thorpe could write recipes - perhaps he is hedging his bets in case the Olypmics don't pan out for him! Anyway, I used the recipe as a basis for my meal last night. Changed the fish, upped the ingredients.... And here is the end result.

Swordfish with Tomato and Lemon
adapted from recipe found in Good Food magazine - Recipe by Ian Thorpe

Serves 2

2 x swordfish fillets

300g tomato medley, cut into halves or quarters depending on size

1 x wedge preserved lemon, rinsed, finely diced

1 tbs oregano, finely chopped

1 tbs thyme, finely chopped

1 tbs parsley, finely chopped
3 cloves garlic, crushed
70g pine nuts
1 tbs lemon juice
olive oil

Heat 1 tbs of olive oil in a large frying pan over medium high heat.  Add preserved lemon, tomatoes, garlic, herbs, lemon juice and pine nuts.  Cook, stirring occasionally for 2-3 minutes, or until the garlic is fragrant. Remove from heat.  Season with salt and freshly grond black pepper.  Set aside and keep warm.

Add a little more olive oil to the pan and cook the swordfish steaks for 3-4 minutes each side, or until goden and cooked through.

Serve the swordfish topped with the tomato and lemon mixture.

A nice addition to this meal is some golden roasted kipfler potatoes and some steamed asparagus.

The flavours in this meal were lovely and fresh.  The preserved lemon gave it a great lemon hit, which married with the meatiness of the swordfish steak was just perfect.

Those of you that have not tried swordfish should try it.  It is kind of like eating a white steak really.  If you were blindfolded I think you would have a hard time naming it as fish.