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Swordfish Florentine

Swordfish has an almost "meaty" texture. Here it has a distinctly Mediterranean flavour.

ingredients

serves 4
4 swordfish steaks about 180 - 225 g (6 - 8 oz) each in weight
Salt, pepper and lemon juice
Olive oil
900 g (2 lbs) fresh spinach, stems removed and leaves well washed

garlic mayonnaise

2 egg yolks
1 - 2 cloves garlic
Salt, pepper and dry mustard
Pinch cayenne pepper
280 ml (1/2 pint) olive oil
Lemon juice or white wine vinegar

method

1. Sprinkle fish with pepper, lemon juice and olive oil. Place under a pre-heated grill and cook for about 3-4 minutes per side. Fish may also be cooked on an outdoor barbeque grill.

2. Meanwhile, use a sharp knife to shred the spinach finely. Place in a large saucepan and add a pinch of salt. Cover and cook over moderate heat with only the water that clings to the leaves after washing. Cook about 2 minutes, or until leaves are just slightly wilted. Set aside.

3. Place egg yolks in a food processor, blender or cup of a hand blender. Add the garlic, crushed, if using a hand blender. Process several times to mix eggs and puree garlic. Add salt, pepper, mustard and cayenne pepper. With the machine running, pour oil through the funnel in a thin, steady stream. Follow manufacturer's directions if using a hand blender.

4. When the sauce becomes very thick, add some lemon juice or vinegar in small quantities.

5. To serve, place a bed of spinach on a plate and top with the swordfish. Spoon some of the garlic mayonnaise on top of the fish and serve the rest separately.

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