Swordfish Steaks with Greengage Sauce Recipe
Ingredients
| 4 swordfish steaks, about 200 g(7 oz) each | ||
| Ground black pepper | 1 To taste | |
| 3 tablespoons fruity olive oil | ||
| Onions | 250 Gram, thinly sliced | |
| Honey | 1 Teaspoon | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Greengages | 600 Gram, quartered | |
| Fennel | 25 Gram, chopped | |
| 1 -2 lemons, in wedges to serve | ||
| Salt | To Taste | |
Directions
Salt and pepper the swordfish steaks.
Arrange in one layer in an oiled roasting tin and drizzle with 1 tablespoon olive oil.
In a heavy frying-pan fry the onions gently in the remaining 2 tablespoons olive oil until transparent.
Add the honey and stir until it caramelizes.
Stir in the garlic and the greengages (or plums) and simmer for 5-10 minutes.
Add the fennel or dill and season with salt and pepper.
Scoop the plums and juice into the roasting tin round the fish.
Bake in an oven preheated to 180°C (350°F, gas 4) for about 30 minutes.
Swordfish is done when it turns opaque and the flesh feels firm.
Transfer to a warmed platter or individual plates and garnish with lemon wedges.
I serve this with plain rice or boiled cracked wheat.
Arrange in one layer in an oiled roasting tin and drizzle with 1 tablespoon olive oil.
In a heavy frying-pan fry the onions gently in the remaining 2 tablespoons olive oil until transparent.
Add the honey and stir until it caramelizes.
Stir in the garlic and the greengages (or plums) and simmer for 5-10 minutes.
Add the fennel or dill and season with salt and pepper.
Scoop the plums and juice into the roasting tin round the fish.
Bake in an oven preheated to 180°C (350°F, gas 4) for about 30 minutes.
Swordfish is done when it turns opaque and the flesh feels firm.
Transfer to a warmed platter or individual plates and garnish with lemon wedges.
I serve this with plain rice or boiled cracked wheat.
Chef
