Spiced swordfish with spinach

AT A GLANCE

  • Serves 4 people

  • 500 gm (about 2 bunches) spinach, trimmed
  • 3 tbsp olive oil
  • ½ lemon, juiced
  • 1 tsp each fennel seeds, cumin seeds, celery seeds, aniseed and caraway seeds
  • ½ tsp hot paprika
  • 1 tbsp plain flour
  • 4 1.5cm-thick swordfish steaks (about 200gm each), skinned
  • To serve: lemon wedges
01   Bring a saucepan of water to the boil, add spinach and simmer for 15 minutes or until soft. Drain well, squeezing to remove excess liquid, place in a bowl and cool. Pour over 1½ tbsp olive oil and lemon juice, season to taste with sea salt and black pepper and combine well.
02   Place spices in a mortar and, using a pestle, pound until finely ground. Combine spices and flour and season to taste. Coat fish, both sides, with spice mixture and leave for 2-3 minutes.
03   Heat 1½ tbsp olive oil in a large frying pan and cook fish, in batches if necessary, over medium heat for 5-7 minutes on each side or until golden and tender. Divide spinach among plates, top with fish and serve immediately with lemon wedges.

Topics:

SPINACH, FAST, SEAFOOD, LEMONS, MODERN AUSTRALIAN, SWORDFISH, MAIN, FISH, FENNEL, CUMIN

Recipe:

ANDY HARRIS

Photography:

WILLIAM MEPPEM

Styling:

HEIDI MOORE

Drinking Suggestion:

TANGY, FULL-FLAVOURED, CRISP WHITE SUCH AS A DRY GEWÜRZTRAMINER.

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