Olive oil - 2 tbsp
Scallions, minced - 1/4 cup
2 garlic cloves, whole
Dry white wine - 1/2 cup
Water - 2 cups
Fresh lemon juice - 1/2 cup
Ginger, grated - 1 tbsp
Turmeric - 1/2 tsp
Arrowroot - 2 tsp (mixed with 2 tsp cold water)
Pinch - Salt and pepper
Pink peppercorns - 1 tsp
2 slices - smoked salmon
4 swordfish steaks (5 oz each)
Coriander leaf - 1 tbsp
Lemon quarters

Swordfish with ginger and lemon sauce

Preparation : 20 minutes
Cooking : Approx. 15 minutes
Portions : Makes 4 servings

1. In a saucepan, heat oil over medium heat.
2. Add scallions and garlic. Sauté for one minute.
3. Add wine, simmer for about two minutes.
4. Add all other ingredients except swordfish, peppercorns, coriander and lemon. Simmer for five minutes.
5. Blend in mixer. Strain.
6. Add pink peppercorns.
7. In a large non-stick skillet over high heat, cook swordfish until just opaque in centre, about 2 minutes per side.
8. Spoon sauce onto plates; place swordfish on top. Garnish with coriander leaf and lemon quarters. Serve with rice and stearned vegetables.