Swordfish is soaked in milk, then grilled with lemon juice, salt and black pepper in this really simple recipe. A delicious alternative to tuna.
- 2 x 225g swordfish steaks
- 475ml milk
- 2 tbsp. lemon juice
- Salt and freshly ground black pepper
Pour the milk over the swordfish, cover and leave to soak in the fridge for at least two hours.
Drain and discard the milk. Preheat a grill to medium high. Pat the fish dry and coat in lemon juice, salt and pepper.
Grill the fish for 15 minutes, or until white all the way through, turning once.