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lemon juice and garlic. Combine well. Place onto some cling film and place on a flat surface. Roll the butter mixture into a log. Seal the cling film and tightly and refrigerate for at least one hour.
Pour 4 fl.oz of pineapple juice into the flavour ring and preheat the grill on medium. Brush the surface of the grill with olive oil to add flavour to the steaks on contact with the grill. Grill the swordfish brushing often with olive oil for 3 to 4 minutes on each side. Just before the fish is ready, cut the anchovy- caper butter into 4 equal slices. Remove the fish from the grill and place on a decorative plate.
Place a slice of the anchovy butter on each swordfish steak and serve immediately.
Suggestions:
Substitute the swordfish with Marlin, Tuna, Mahi Mahi or any other fish for a tasty dish.
Grilled Brushcetta
Cooking and prep time: 30 minutes
Servings: 4 people
Ingredients: |
|
4 diagonal slices of Italian bread | 1 teaspoon thyme |
olive oil | 1 x 10oz bag fresh spinach |
4 garlic cloves (whole) | 4 roma tomatoes (diced) |
1 small onion (sliced thinly) | 4 fl.oz water |
4 slices ham or smoked turkey |
|
Method:
Pour 4 fl.oz pineapple juice into the flavour ring and preheat the grill on medium.
Brush the slices of bread with olive oil and place on the grill. Toast until each side is crisp and lightly browned.
Remove bread slices and drizzle one side with a teaspoon of olive oil.
Meanwhile, grill the garlic and onions until lightly brown and tender. Remove and set aside.
Grill the ham or turkey until tender and grill marks appear. Put one slice of meat over garlic toast slices. Slice the garlic into thin slivers and add onions to each slice of toast. Add spinach to the grill until just wilted. Cover half the meat slices with spinach and the other half with tomatoes.
Drizzle with olive oil and add salt and black pepper to taste.
Suggestions:
If you want a vegetarian Brushcetta try replacing the meat with asparagus, courgette, peppers or aubergine .
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This product is unconditionally | London |
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against all defects of | Tel: 020 7691 3800 |
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