Breaking the rules

We follow the Germanic tradition of having a fish supper on Christmas Eve  followed by the exchange of gifts This worked really well when The Daughter was little, preventing the 'rising at 3am to show what Father Christmas had delivered scenario on Christmas Day. We've stuck to the arrangement ever since.

So, when  the 'fish van man' knocked on the door last week, we didn't do what we usually do - point at the various notices on the door telling 'cold callers' that we didn't want their trade. (Rule 1 - do not engage cold callers in conversation, refer them to the notices.) Instead, we went out to the van and bought a mixed pack of tuna, wild Scottish salmon, and swordfish so that we could try various recipes before Christmas Eve. (Rule 2 - never buy anything from cold callers.)

Yesterday we had some swordfish and salmon. The following swordfish recipe was quite a success, although MWNN decided he didn't like swordfish and opted for the steamed wild Scottish salmon steak instead.

 

 

INGREDIENTS:

swordfish steaks
1 teaspoon minced fresh rosemary
1 teaspoon grated lemon rind
1 clove garlic, minced
olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
Lemon wedges
Freshrosemary sprigs

 

 

PREPARATION:

Arrange steaks in a large baking dish. Combine minced rosemary, lemon rind, and garlic; press evenly onto one side of each steak. Cover and refrigerate 1 hour.

 Place steaks on pre-heated griddle. Combine lemon juice and pepper, and brush over steaks. Cook 6 minutes on each side or until done, basting frequently with lemon juice mixture. Don't overcook! When fish flakes easily it is done.

Serve with green salad or new potatoes and green veg.