Swordfish is a great choice of fish but do make sure you are aware of where the fish is sourced from. We have a great fishmonger in Kendal, so have a chat to the guys there. I would stick to a quite simple recipe, how about grilled swordfish with spinach and served with a sweet corn salsa?

For the fish, you'll need a 6oz portion of swordfish per person, brush with a little olive oil and season with salt and pepper. If you have a griddle pan, get it very hot and grill the fish for when needed for about 4 minutes on each side. To make the sweet corn salsa, use a cooked corn on the cob and remove all the corn. Finely chop one small red onion and one red chilli. Chop a small bunch of coriander, add to the sweet corn, then add the juice of 1 lime, a tsp of honey, 2 tsp of olive oil and a little salt and pepper. Give a good mix to combine. For the spinach, simply heat a pan, add a good splash of olive oil and cook the spinach for 2-3 minutes. Place the spinach on a plate, top with the grilled swordfish, then spoon over the sweet corn salsa.