Swordfish line caught and sustainable
Olive oil
Garlic
Chipotle powder
Pepper / salt
Parsley
Lime
Butter
White wine
Parsley
Heat pan
Meanwhile rub spices on the fish
Fry the skin first with olive oil and little garlic / spices
Sear the fish until almost ready
Dash little drops of lime and white wine
A little butter
Transfer all to either oven or stove but wrapped in foil paper with the parsley lightly fried
All is about 10-15 mins depending on thickness of fish
Lay it over
Tomatoes
Arugula
Oil / salt
Make sure the extra wine sauce is doused into the fish stake
Eat with gusto
