Ingredients

4 Swordfish Steaks approx. 125 gms each

Marinade

• 2 garlic cloves
• juice from 1 lemon
• 1 onion grated
• 1 tsp smoked sweet paprika
• 1 tsp ground cumin
• 1 tbsp oilve oil
• salt and black pepper

Tomato Sauce

• 480 gms tinned plum tomatoes chopped
• 75mls Olive Oil
• 6 cloves garlic
• 1 cinnamon stick
• 1 lemon
• Salt & pepper

Method

Crush garlic until smooth, add lemon juice then onion,paprika & cumin. Rub all over fish. Drizzle Olive Oil over and marinate for at least two hours in fridge. Then prepare the tomato sauce, sauté the garlic till golden then add the tomatoes stir and cook over low heat until most of liquid has evaporated, during this this time stir in the ground cinnamon. Prepare the grill (medium-high heat). Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

Try serving with our warm Escalivada (Catalan Roasted Vegetable Salad)

When choosing your swordfish look for the little strip of dark meat to be red not brown. This means it is fresh!