X Is For Xiphios

X is for xiphios, Greek for swordfish. This is no doubt taken from their term ‘xiphos’ which was a double-edged, single-handed sword used by ancient Greeks. The term ‘xiphos’ was also used by Homer when referring to a sword.

Swordfish steaks are firm, succulent and meaty.

Step by step guide.

Swordfish steak is really great either griddled or steamed. We’re going to do both with our swordfish steaks in today’s recipe.
First, you need to make a mixture of oil, lemon juice, chopped mint, marjoram and garlic, and salt and pepper.
We’re going to use this to coat the swordfish steaks while they are cooking.
Pour a little water into a griddle pan, just below the ridges of the pan.
Heat the water until it’s simmering.
Coat the swordfish steaks with the oil mix you made earlier and place them onto the griddle pan.
Cover the pan and cook for 2-3 minutes.
Now coat the steaks again and turn them over, covering and leaving for another 2-3 minutes. This should be long enough to cook the swordfish steaks, but do make sure they are cooked to your liking before removing them from the pan.
Serve them with a little of the sauce and a tomato and basil salad.

X is also for xouba, a small fish similar to a sardine found in Galician coastal waters. In July parts of Spain hold a ‘Xouba Festival’ where they celebrate this tiny fish, eating it in a variety of preparations.

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