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.