21 August 2014,11:39 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Sprinkle fish with pepper, lemon juice and olive oil. Place under a pre-heated grill and cook for about 5 minutes per side. Fish may also be cooked on an outdoor barbeque grill.
  • Meanwhile, use a sharp knife to shred the spinach finely. Place in a large saucepan and add a pinch of salt.
  • Cover and cook over moderate heat with only the water that clings to the leaves after washing. Cook about 2 minutes, or until leaves are just slightly wilted. Set aside.
  • Place egg yolks in a food processor, blender or cup of a hand blender. Add the garlic, crushed, if using a hand blender.
  • Process several times to mix eggs and puree garlic. Add salt, pepper, mustard and cayenne pepper. With the machine running, pour oil through the funnel in a thin, steady stream. Follow manufacturer's directions if using a hand blender.
  • When the sauce becomes very thick, add some lemon juice or vinegar in small quantities.
  • To serve, place a bed of spinach on a plate and top with the swordfish. Spoon some of the garlic mayonnaise on top of the fish and serve the rest separately.


  • 250 grams swordfish steaks
  • Salt, pepper and lemon juice
  • 50 ml Sesame oil
  • 1 kg fresh spinach, stems removed and leaves well washed
  • Garlic Mayonnaise
  • 4 egg yolks
  • 4 cloves garlic
  • Salt, pepper and dry mustard
  • Pinch cayenne pepper
  • 300 ml sesame oil
  • Lemon juice 

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