GRILLED SWORDFISH STEAK

Serves 4

The decision to eat swordfish can be a very emotional one for some people. Yes, it is long lived and the Atlantic species is endangered. This should not confuse the issue for its Pacific cousin, which I believe, at present, is an under-utilised resource. The Atlantic swordfish is a species that has collapsed and all but disappeared as a commercial fish in the United States, whereas the Pacific swordfish catch is mainly a by-product of tuna fishing. They’re caught by long lining, a method employed in Australia using hook technology that stops the catching of sea birds and turtles. I believe we have a very sustainable fish on our hands and it means you can sit down to a nice plate of grilled swordfish with a clear conscience. Being an oily fish, swordfish is perfect for grilling or barbecuing. Cook it about medium-rare to medium rather than well done or it will be dry and flavourless. Cooked perfectly, it will melt in your mouth with heaps of flavour and have a buttery texture.

4 x 200 g (7 oz) Pacific swordfish steaks

sea salt

extra virgin olive oil, for drizzling

herb salad, aïoli & lemon wedges, to serve

Heat the barbecue or grill (broiler) to extremely hot. Season each side of the swordfish steaks with salt and drizzle with the olive oil. Place on the barbecue or under the grill and cook for about 3 minutes, rotating the steaks 90 degrees halfway through so you get a cross pattern on the fish. Turn the steaks over and cook for another 2 minutes, rotating the steaks 90 degrees halfway through again. Remove from the heat and set aside for 1 minute to rest.

Place a piece of fish on each plate, sprinkle with salt, drizzle with the olive oil and serve with a wedge of lemon. Serve with the herb salad and aïoli on the side.