These are the ingredients for 1 but you can adjust to suit your own needs.

    • 1 piece Fresh Swordfish
    • 100 ml Cream
    • 1 pinch Ground Cumin
    • 1 pinch Ground Coriander
    • 1 pinch Chilli Powder
    • 1 pinch Dried Basil Leaves
    • 1 pinch Dried Dill Tips
    • 1 tablespoon Olive Oil
    • 1 Splash of White Wine Vinegar
    • Feshly Ground Black Pepper
    • 1 pinch Sea Salt
    • 1 teaspoon Butter
    • 1 Handful of Baby Spinach Leaves
      Prep Time:
      5 minutes      		 Cooking Time:
      10 Minutes      		 Ready In:
      15 minutes

      Directions

    • Combine the Ground Cumin, Ground Coriander, Chilli Powder, Dried Basil Leaves, Dried Dill Tips, Freshly Ground Black Pepper, Sea Salt in a plastic bag with the swordfish, shake it up a bit and place in the fridge for an hour or so.
    • Cook the fish gently for 3 or 4 minutes on one side and turn and cook the other side for a further 2 or 3 minutes. Place on a plate and put to one side.
    • Add the splash of White Wine Vinegar to the pan you just cooked the fish in and boil off  for a minute.  Add the butter, melt then pour in the cream and stir until combined.
    • Blanche the spinach leaves for 30 seconds
    • Pour the sauce over the Sword Fish and get stuck in.