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Click for Crazychef websiteThis is one of the recipes that has been provided by "Crazychef" - to find out more about him and his views on food and cooking click here


4 x 8oz swordfish steaks
Salt, pepper and lime juice to taste
Olive oil
2lbs. Fresh spinach, stems removed and leaves well washed
2 egg yolks
1 - 2 cloves garlic
2 - 4 tbspn grain mustard
Pinch cayenne pepper
1/2 pint olive oil
1 - 3 tbspn white wine vinegar

  • Sprinkle the fish with salt, pepper, lime juice and olive oil
  • Place under a pre-heated oven and cook for 3 - 4 minutes per side
  • Meanwhile finely shred the spinach. Place in a large saucepan, add a pinch of salt. Cover and cook over moderate heat with only the water that clings to leaves after washing. Cook for about 2 minutes till leaves are slightly wilted
  • To make the sauce, place the egg yolks in food processor, add the garlic and process till garlic is crushed and eggs have changed to a whiter colour.
  • Then add mustard, cayenne pepper, salt and pepper.
  • With the machine running add the oil in a thin and steady stream.
  • When the sauce becomes thick add the white wine vinegar, to thin out and add shine to the sauce
  • To serve, place a bed of spinach on a plate and top with swordfish
  • Spoon some of the sauce on top of the fish and serve immediately

The sauce can be made in advance upto 3 days in advance and kept in refrigerator bread.

Serves 4