Swordfish Steaks with Greengage Sauce
|Swordfish steaks||28 Ounce|
|Ground black pepper||To Taste|
|Olive oil||3 Tablespoon|
|Onions||8 Ounce, thinly sliced (250 Gram)|
|Garlic||2 Clove (10 gm), finely chopped|
|Greengages/Plums||6 Ounce, quartered (600 Gram)|
|Fennel tops/Dill||2 Ounce, chopped (25 Gram)|
Salt and pepper the swordfish steaks.
Arrange in one layer in an oiled roasting tin and drizzle with 1 tablespoon olive oil.
In a heavy frying-pan fry the onions gently in the remaining 2 tablespoons olive oil until transparent.
Add the honey and stir until it caramelizes.
Stir in the garlic and the greengages (or plums) and simmer for 5-10 minutes.
Add the fennel or dill and season with salt and pepper.
Scoop the plums and juice into the roasting tin round the fish.
Bake in an oven preheated to 180°C (350°F, gas 4) for about 30 minutes.
Swordfish is done when it turns opaque and the flesh feels firm.
Transfer to a warmed platter or individual plates and garnish with lemon wedges.
I serve this with plain rice or boiled cracked wheat.