I’m sure we can all remember childhood dinners of rectangles of mystery white fish encased in unnaturally orange breadcrumbs, cooked straight from a box in the freezer and served with peas and a big squirt of tomato sauce. As unappetising as that sounds to me now, back then I was mad for frozen fish fingers and sauce. In fact, fish finger Fridays were the highlight of my week.
With this recipe I hope to bring back a few memories for you all, but also show you how simple it is to take an ingredient and make something delicious and nutritious in less time than it takes to cook something picked up at the salty, processed frozen food section at the supermarket. Trust me on this one, I think even the little person inside me is begging to re-introduce fish finger Friday because of it.
2 x swordfish steaks
1 cup chopped fresh parsley
1 clove garlic, roughly chopped
Juice and zest of 1 lemon
Freshly ground black pepper
1 cup frozen peas, thawed and roughly mashed
Extra virgin olive oil
Lemon juice, and wedges to serve
Preheat BBQ or grill plate to high.
Slice the swordfish steaks into even batons, or ‘fingers’. Place them into a shallow dish.
To the dish, add the lemon juice and zest, chopped parsley, garlic, enough olive oil to coat all the fish, and a generous pinch of sea salt and pepper. Turn the swordfish fingers in the marinade, making sure they are well coated. Let sit and marinade for maximum 15 minutes.
Prepare the salad to serve alongside the fingers. I tossed together a simple salad of crunchy baby cos leaves, smashed peas, baby herbs, and goat’s cheese. Dressed with lemon juice and olive oil.
When ready to cook the fingers, brush the grill with a little oil and add the fish. Cook, without touching or moving around, on one side for approx. 5 minutes. Turn and finish cooking for another 1-2 minutes.
Serve with salad and a big dollop of herbed garlic aioli and lemon wedges.