- 4 x 170g portions of Swordfish or other firm-fleshed fish
- 3 tablespoons flour – seasoned with salt and pepper.
- 1 tablespoon olive oil
- Juice and rind of 1 lemon and 1 lime
- 1 dessert-spoon honey
Dry fish well and toss in seasoned flour.
Heat oil and fry fish until cooked through. Remove and keep warm.
Add juice, rind and honey to pan and heat through.
Arrange fish on a serving dish and pour sauce over.
Garnish and serve with tomato salsa and salad.