Grilled swordfish with orange and anchovy
This dish is one of my go-to quick and easy meals. It can be adapted to use any white fish. I have used fillets of orange roughy, blue grenadier and whiting in the past. These varieties only require cooking skin side down, as they are too delicate to turn over. Total grill time is around 4-5 minutes, depending on the thickness of the fillet. Without a doubt, though, my preference is to use swordfish for this dish. The meaty steaks remind me of lampuki - a wonderful fish found for a very short season in the Mediterranean and beloved by the Maltese. Lampuki season begins on 15 August – the Feast of St Mary - when a priest ceremonially blesses the boats before they set sail, and runs until the end of the year. Swordfish steaks are usually 2-3 cm thick and are readily available from my local fishmonger. Swordfish should be cooked medium, like a steak. The outside should be flaky, and the inside can be eaten just cooked through. The internal temperature should reach 55°C. The meatiness...
