Drawing my Sicilian Sword...

We decided to work backwards from the fresh fish.  Being situated in a rather central location, geographically, one can't rely on consistently plentiful seafood, it's touch and go what the nice smiley fishman will have.  Got lucky with some swordfish today though, and the bonus of some samphire to go with it.  Rick delivered the goods and as we're not going out in public tonight I am going to unleash the garlic; Seared Swordfish steaks with Salmoriglio.  Salmoriglio is Sicilian in origin, a combination of olive oil, chillies, lemon juice, garlic and herbs.  We have the luxury of fresh oregano at the moment, ours is growing really well.  A big bunch of flat leaf parsley from Ted at the market and we're good to go.  Might even crack the BBQ open for that authentic, chargrilled taste....I'll let you know how it goes :-)