Indian Spiced Swordfish Steaks

Swordfish usually comes ready-cut into steaks and is a dark, meaty type of fish that works really well with strong spicy flavours. Take great care not to overcook it because it will dry out very easily.

Serves 4

4 x 175–225 g (6–8 oz) swordfish steaks

3 tablespoons olive oil

1 red onion, finely chopped

1 red finger chilli, seeded and finely chopped

1 green finger chilli, seeded and finely chopped

2 teaspoons mild curry powder

½ teaspoon ground cumin

1 teaspoon cayenne pepper

finely grated zest of 1 lemon

2 tablespoons lemon juice

sea salt

Place the swordfish steaks into a shallow dish.

Heat the oil in a pan, add the onion and the chillies and cook gently for about 6 minutes until soft but not brown.

Add the curry powder, cumin and cayenne pepper and cook for another 2–3 minutes, stirring continuously.

Remove the pan from the heat and stir in the lemon zest, lemon juice and a little salt. Pour the mixture over the swordfish, turn once and leave it to marinate for 1 hour.

Barbecue the steaks over medium-hot coals for about 10 minutes, turning and basting with the leftover marinade now and then, until they are browned on the outside but still moist in the centre.