Fill a bowl with ice water. In a saucepan of salted boiling water, blanch the spinach until tender and bright green, 1 minute. Drain, then transfer to the ice bath. Drain the spinach and squeeze dry.

There are concerns about the overfishing of swordfish and it is best to choose a certified sustainable source, labelled with the MSC blue tick. Swordfish is most often filleted or boned into loins ...

Build a charcoal fire under a grill and let the flames die out. Season the swordfish with salt and pepper, to taste, and brush lightly on both sides with 2 tablespoons of the olive oil.

More of our favorite recipes from some of our favorite restaurants- we’ve got schnitzel made with Swordfish, how to make ...