Hello again my Dear blog readers. Today I will cook some delicious Swordfish Loin Steaks in the way that is more popular in The Costa Del Sol (South of Spain), but of course it can be cooked in many other different ways and using multiple sauces.

 I am going to teach you the recipe of the Swordfish I used to eat at home when I lived in Spain (my Dear Mother used to cook it in this way, and I was always very looking forward to it due to its delicious flavour).

 The more typical way of eating this fish is along with Fried Potatoes and maybe some Garlic-mayonaisse (this is often the way that it is served at the famous so called "Chiringuitos" or Restaurants located just on many Spanish Beaches),  this time the side-dish will be some boiled rice that is fried in the Swordfish juices.

INGREDIENTS for 2 people

- 4 Medium sized Swordfish Loin Steaks.

- 2-3 Garlic Cloves and a small bunch of fresh Parsley chopped.

- 4-5 Tablespoons of Olive Oil.

- Salt.

- Lemon.

Get the Swordfish Loin Steaks ready to cook. This is a fish that tastes better well-done, so make sure it is properly cooked inside before you take it off the griddle. If you haven't got a griddle use a non-stick frying pan.
Get the Chopped Garlic and Parsley ready to cook.
STEP 1  - Get ready a very hot griddle..
STEP 2 - Add 3-4 tablespoons of Olive Oil.
STEP 3 - Add the Chopped Garlic, Parsley and Salt.
STEP 4,5,6,7 - Cover with a lid and cook the Swordfish Steaks till golden brown on both sides (allow 2-3 minutes of cooking time on each side), you can add a bit more Oil at this stage if needed.
STEP 7 - Once the Swordfish is cooked, then keep in on a covered dish waiting for the rice to be ready.
STEP 8 - Now, We will use the remaining mixture of Swordfish juices, Oil, and cooked Garlic and Parsley to fry the Rice.
STEP 9 - Having boiled some white rice. Then place the rice on the hot griddle....
STEP 10 - ...and fry the rice till golden crispy as shown in the picture.
STEP 11, 12 - Once on the dish you can squeeze some lemon on it, even on the rice.

STEP 12 

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