Swordfish is a real delicacy. The texture of the flesh is reminiscent of tuna or veal - it has a firm flesh structure but is crumbly at the same time. It has a slight fishy flavour, but is ultimately “meaty”, so we recommend trying swordfish for those who don't like fish very much.
Ingredients:
New potatoes
Thyme
Garlic
Black pepper
Salt
Lime
Preparation:
Wash the potatoes thoroughly and cut them in half. Put them in a mixing bowl, sprinkle with salt and crushed thyme, toss in the cloves of garlic cloves, which have been cut into cloves but left in their skins, drizzle with oil and mix well to make sure that the oil and spices are everywhere. Pour the mixture into a baking pan and bake in a preheated oven at 180°C for 25 minutes, or until the potatoes are tender.
Brush the swordfish steaks with olive oil, season with salt and pepper and place in a pan heated to smoking point and fry on both sides for 2-2 minutes. Do not overcook or the fish will dry out. Serve with a squeeze of lime juice.#
