Grilled Swordfish with a ginger sauce

Begin by placing the swordfish steaks in the marinade. Leave in the fridge for several hours, but can be marinated for as little as you want.

To make the sauce, put the concentrated fish stock, bouillon stock powder, lemon and dill seasoning into a jug and add the hot water. Give a good stir round.

Into a pan melt the butter and add the sprinkling of ginger. Gently add the stock, simmer and leave to reduce for about 20 minutes. Leave to one side.

Take the swordfish out of the marinade and dab off the excess with a piece of kitchen towel.

Melt the olive oil and butter in the microwave until runny. Place swordfish steaks on a grill and baste with the oil and butter. Grill on both sides until cooked. Baste as you turn them.

Gently reheat the sauce and whisk in the double cream, heat gently and pour over the swordfish steaks.

May be served:

On a bed of spinach

Melt a little butter in a pan and put in a roughly chopped bag of ready washed baby spinach leaves. Let it reduce. Season with salt and pepper and nutmeg. Place a neat pile on serving plate and top with the swordfish.

Topped with Asparagus and baby carrots

Asparagus can be cooked quickly in microwave, and sprinkled with lemon juice when cooked. Pre-cook the baby carrots and add one or two with the asparagus for colour. Arrange on top of the swordfish.