2 fresh serrano chillies

4 tomatoes

3 tbsp olive oil

grated rind and juice of 1 lime

4 swordfish steaks

1/2 tsp salt

1/2 tsp ground black pepper

3/4 cup creme fraiche

fresh flat-leaved parsley to garnish

  1. Roast the chillies in a dry griddle pan until the skins are blistered. Put in a strong plastic bag and tie the top. Set aside for 20 minutes, then peel off the skins. Cut off the stalks, then slit the chillies, scrape out the seeds and slice the flesh.
  2. Cut a cross in the base of each tomato. Place them in a heatproof bowl and pour over boiling water to cover. After 3 minutes, left the tomatoes out on a slotted spoon and plunge them into a bowl of cold water. Drain. The skins will have begun to peel back from the crosses. Remove all the skin from the tomatoes, then cut themĀ  in half and squeeze out the seeds. Chop the flesh into 1/2 inch pieces
  3. Heat 1 tbsp of the oil in a small saucepan and add the strips of chilli, with the lime rind and juice. Cook for 2-3 minutes, then stir in the tomatoes. Cook for 10 minutes, stirring the mixture occasionally, until the tomato is pulpy.
  4. Brush the swordfish steaks with olive oil and season. Barbecue or grill for 3-4 minutes or until just cooked, turning once. Meanwhile, stir the cream fraiche into the sauce, heat it through gently and pour over the swordfish steaks. Serve garnished with fresh parsley. Chargrill some vegetables as well

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