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Spiced swordfish with spinach




Source of Recipe


Gourmet Traveller WINE.


List of Ingredients




500gm spinach [about 2 bunches], trimmed
Olive oil
Juice of ½ lemon
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
Lemon wedges, to serve



Recipe



1 Bring a large 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 freshly ground black pepper and combine well.

2 Place spices in a mortar and, using a pestle, pound until finely ground. Combine ground spices and flour in a large shallow bowl and season to taste. Coat fish on both sides with spice mixture and leave for 2-3 minutes.

3 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 4 plates, top with fish and serve immediately with lemon wedges.