Ingredients:

600 gm cubed swordfish
250 gm mushrooms
12 spears asparagus
10 gm garlic (freshly chopped)
40 ml aged balsamic vinegar (mix with the olive oil for dressing)
40 ml extra virgin olive oil
salt
rocket salad or watercress

Method:

• blanch asparagus and brush with olive oil
• if not already cubed, cut the swordfish into even sized cubes and season with pepper and salt
• heat the pan until smoking, add the olive oil then the swordfish cubes, shaking continually
• when well brown (two minutes) remove from the pan
• heat the pan again, add a little oil and saute the mushrooms. Add the garlic, saute for another minute then remove from the pan
• chargrill the asparagus & slice diagonally, add together with the mushrooms & swordfish squares
• toss all ingredients together with 40 ml of balsamic dressing
• place in the middle of a plate, dress the rocket salad & place on top
• spoon excess dressing around

Note: a green olive and caper paste is an ideal accompaniment, simply blend together with olive oil

Serves 6