Swordfish version 2.3
In a salad bowl make a vinaigrette with oil, salt, pepper and balsamic vinegar, add the slices of swordfish (an excellent and cheaper alternative is porbeagle) and let it rest for half an hour. Prepare a small pot of stock using a stock cube (ideally a fish stock cube, naturally). Heat a little oil in a large pan and place the swordfish in it, adding a few tablespoons of stock to prevent it sticking to the pan. Cook briskly for a minute or two on both sides, so that the fish stays a little pink in the centre and is tender. Allow to cool for a few minutes and then dress with the balsamic vinegar.