Serves 2

• Ingredients:
  - 2 × 1 inch Fresh Swordfish Steaks
  - 1 x Bunch Asparagus
  - 300g Cooked wholegrain rice (cheat and use a packet)
  - 1 x Red Chilli, smoked salt & lime butter
  - Olive oil
  - Salt & Pepper (to taste)

Method :

1. Heat up a stainless steel pan until it is ready to go (water test!). Season your swordfish with a pinch of salt and ground black pepper.

2. Add some oil into the pan, not too much but enough to help give that golden sear. When the oil has matched the temperature of the pan, lay your steaks into it - but away from you to avoid spitting burns!

3. Cook for 5-6 mins on one side.

4. Turn them over with caution, reduce your pan to a medium heat and add in half of the butter. Baste the steaks as it melts. Cook for a further 6-7 minutes.

5. Once cooked, remove them from the pan and let them rest somewhere warm. Add the remainder of the butter to the pan, with a little more oil. Toss in your asparagus and sauté until softened slightly (2-3 mins max).

6. Remove asparagus and add your rice into the pan. Cook thoroughly for 2-3 mins.

7. Plate and enjoy! Serve with a chilled bottle of Gerard Bertrand Gris blanc.