Chargrilled swordfish steak with spinach and pestoby Glynn Boxer |
| Preperation time: 10 mins Cooking time: 20 mins Serves: 4 |
| Recipe Ingredients |
| 1 kg spinach, washed; 50g butter; 1 tbsp olive oil; 3 leeks, washed and sliced; 4 swordfish steaks; juice 1/2 lemon; 2 tbsp pesto sauce; lemon wedges to serve. |
| Recipe Method |
| Put the spinach in a pan along with 1 tablespoon
of water and cover and cook for about 6 minutes until the spinach
has wilted. Drain and squeeze out excess moisture. In a frying pan melt the butter along with the oil and stir-fry the leeks for about 10 minutes until tender. Meanwhile season the fish and chargrill in a griddle pan for about 7 minutes on each side. When ready to serve, toss the spinach in the pan with the leeks and add the lemon juice. Season with black pepper. Place the fish on top of the spinach, drizzle with a little pesto sauce, and serve with a lemon wedge. |
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