Exotic adaptation of a traditional Italian dish, quick and easy to prepare

Main course for 4

Kindly contributed by Simon Ranger, London W1

Ingredients

Swordfish (or halibut) steaks: 4
Virgin olive oil: 6 tablespoons
Lemon: 2 large
Seagreens® Culinary Ingredient: 40 g (2tablesps)
Fresh mixed herbs - dill, chervil, tarragon: 35 g
Pepper: Grinder/mill
Mixed dried sea vegetables* 50g
Atlantic Dulse dried seaweed* 50g
Potatoes: 1.5 kg / 2.5 lbs
Seagreens® Salad & Condiment
Seagreens® Condiment Grinder

Method

1. Remove skin from steaks, divide lemons across the centre, juice 3 halves, finely chop the herbs together, and keep a little dill or tarragon for decoration
2. Mix the oil, lemon juice, Seagreens® Culinary Ingredient, and ground pepper in a large dish
3. Place steaks into the mixture and leave them for 1 hour, turning from time to time
4. Prepare 4 or 5 thin slices of lemon to dress the fish when served
5. Prepare potatoes as preferred, eg. Lyonnaise sliced with onions and cream ‘au gratin’
6. Mix and place the sea vegetables and seaweed into a sieve inside a bowl, cover with cold water and leave for about 8 minutes to rehydrate, then drain off water.
7. Boil kettle
8. Remove steaks from dish and grill for 4 minutes either side. Whilst they grill, hold the sea vegetables in the sieve over sink and pour boiled water all over, to warm them
9. Serve the steaks, potatoes and sea vegetables, adding back some of the oily herbs over the fish and decorate with a small sprig of dill or tarragon and the twisted lemon slices
10. Grind Seagreens® Salad & Condiment from your mill over the sea vegetables (do not use salt)