Ingredients
4 tuna or swordfish steaks
salt and freshly ground black pepper
3 tbsp Pernod
1 tbsp olive oil
zest and juice of 1 lime
2 tsp fresh thyme leaves
4 sun-dried tomatoes, finely chopped
Method
1) wipe the fish steaks with a damp cloth
2) season both side of the fish to taste, place in a shallow bowl and reserve
3) mix together the Pernod, olive oil, lime zest and juice with the thyme, stir in the tomatoes
4) pour the Pernod mixture over the fish and chill for about 2 hours, spooning the marinade occasionally over the fish
5) heat a griddle or heavy-based frying pan, drain the fish, reserving the marinade, cook the fish for 3-4 minutes on each side
6) place the remaining marinade in a small saucepan and bring to the boil, pour the marinade on the fish and serve immediately with wild rice .
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