Mediterranean summer sun for Valentine’s Day

With Valentine’s Day in this month of February, I have turned my mind to a dish that is full of light Mediterranean summer sun, so I ignore steak…and embrace a noble fish dish.

Urgh! No, no, no, you say…. I cannot eat fish with the risk of bones…well this dish overcomes that. A wonderful, light, delicious fish recipe without the risk of bones.  Is there such a thing? Allow me to introduce you to such a creation: Mediterranean buttery Swordfish with capers and topped with my chilled butter logs.  Accompanied by roast baby broad beans and cherry tomatoes.

And one of the specialities of this recipe is Compound Butter.  Allow me to explain…

Ingredients and method:

To make this, mince garlic cloves, with red pepper flakes, finely chopped Italian parsley and grated lemon peel. Mix these in a dish with butter and chill. Once chilled, form into small logs ~ enough for two per piece of fish. Place in the fridge for later use.

Baby broad beans

Cherry tomatoes,

Two swordfish steaks.

Remove the butter logs from the fridge and allow to soften.

 

Wash the swordfish in cold water and pat dry, sprinkle lightly with sea salt.

In a heavy-based pan add a little olive oil, sear the fish on both sides and remove to an adjacent plate. Add 3-4 ounces of butter to the pan, melt replace the fish turning off the heat.

In a separate pan add a little olive oil and fry the baby beans and cherry tomatoes until the tomatoes burst. Turn off  the heat and cover.

Now turn on the heat to the pan, melt the butter then add the fish and fry for approximately three minutes a side.

Now serve,

Plate the vegetables to one side of the plate, spoon some of the butter onto each plate, add the fish and place butter logs on top of each piece of fish, now serve. All the herbs and spices in the logs will melt onto the fish, Voila wonderful fish dish with no bones!

Serve with a chilled wine, on the dry side. I would suggest a Chardonnay or Pinot Grigio.

And don’t forget the candles!

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