Swordfish (pez espada) is commonly caught in Spanish waters, particularly here off the Mediterranean coast of Andalusia and are 130 to 180 cm in length and typically weigh between 40 and 60 kg but can grow up to 300+ kg,

Swordfish has a dense, firm steak-like texture and holds together well when cooked. It has a slightly sweet and clean taste with a rich umami undertone. It is a popular dish here and often grilled or pan seared and topped with a savory tomato sauce known as ‘emperador con tomate’ or simply finished with a drizzle of olive oil, fresh garlic and parsley.

I think it deserves a classic beurre blanc sauce with a side of fried potatoes and lovely fresh green asparagus grown locally in the Malaga region.

Beurre blanc (white butter) is a classic, warm French emulsified butter sauce made by whisking cold, cubed butter into a reduction of white wine, vinegar and finely chopped onion. It delivers a rich, velvety flavour without being overly heavy and is heaven with swordfish.

Green asparagus is one of the fastest growing vege on the planet. In the south Mediterranean sun the spears can shoot up by as much as 25 cm in a single day. Both green and white asparagus come from the exact same plant. Green spears get their colour through natural photosynthesis when exposed to sunlight, while white spears are kept covered in dirt to block the sun.

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