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Swordfish Steak with Chef Bernie

Swordfish Steak with Chef Bernie's Salsa Dip

A tasty fish dish that bursts with flavour



  • A nice big piece of swordfish per person
  • A little extra virgin olive oil 
  • Sea salt to taste
  • 2 desert spoons of Chef Bernie’s Salsa per person
  • 200g fresh washed spinach leaves 



Clean the spinach by washing several times to get  any grit out then place in a lidded saucepan without any extra water  and put on a medium heat. Check the spinach every few minutes, as soon as you can see it begin to wilt give it a stir or two and turn off the heat. We cook ours in about 3-4 minutes. Drain off excess water before serving.

You will need a fry pan to fry the fish in.

Coat the pan with the olive oil on a high heat (turn down as necessary)  just enough to make a sizzle and to brown the flesh of the fish slightly 

Pop in the fish, add a little sea salt and cook both sides, depending on the thickness will dictate the time. Fish is quick to cook 2-3 mins on each side, but you can cut through a think bit to check if unsure. The flesh will look white all the way through rather than opaque.

Turn the heat right down and put the Chef Bernie Salsa into the fry pan to heat up  then serve the fish and spoon on the sauce.




Chef’s Tip - In the Caribbean we always say ‘fry fish’ never fried, it’s just a thing :-)

                     We buy our fish from Winchester market from the fresh fish stall - very fresh!


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