Swordfish is marinated in white wine and vinegar for an hour or two before being stuffed with garlic and mint and griddle until tender. Lemon juice just finishes the fish off beautifully.
- 4 x swordfish steaks
- 200ml white wine
- 2 tbsp. white wine vinegar
- 2 garlic cloves
- 16 freshly picked mint leaves
- Salt and pepper
- 2 tbsp. oil
- Juice of 1 lemon
- Small handful freshly chopped parsley
Wash the swordfish and pat dry. Put into a bowl and cover with wine and vinegar. Marinate for an hour, then discard the marinade and set to one side.
Remove the green shoot from the middle of the garlic cloves and slice each into 8 very thin slices. Wrap a mint leaf around each garlic sliver.
Make 4 incisions in the flesh of each steak. Insert a mint-wrapped garlic sliver into each. Season either side with salt and pepper and brush with the oil.
Heat a griddle over a medium heat. When hot, add the swordfish and fry on either side for 3-4 minutes or until tender and flaking easily. Serve with the lemon juice and parsley sprinkled over.