Friday 20 December
We're trying to clear the freezer
before we leave, so we rummaged out a couple of swordfish steaks to defrost and
fry on the grill pan, with caramelized onions on the side.
Topped the fish with a Moroccan-inspired
relish, featuring green and black chopped olives, capers, fresh parsley and our
own preserved lemon peel. A salty smack in the face to winter.
No comments:
Post a Comment