Havin a beer with the boys after work

Well it's another day in paradise and i started it off with a little spin in the kayak before breakfast, it's all part of the new year's keep fit regime which is going well so far! Lets see how long it lasts! I spent the rest of the day cooking and getting some things ready for my day off tomorrow which is being spent on the golf course followed by my favourite burgers and beers on the beach! You can cook all the fancy food in the world but nothing compares to the burgers this little man cooks on his dirty barbecue and beers from his ice box after walking 6 miles around a Caribbean golf course!Heaven!!!

After my kayaking i came back and made this salad for the owners. I always think it is nice to have something light and health at lunch time and this fits the bill perfectly...

Seared swordfish with fresh summer salad

1 piece of swordfish
1 lime
1 bunch coriander
salt and pepper


For the salad

3 different types of leaves like frise, mache and rocket or whatever you can find
1 punnit of raspberries
12 asparagus
1 red pepper
12 asparagus
10 cherry tomatoes

For the dressing

30ml olive oil
30g whole grain mustard
20ml white wine vinegar


Marinate the fish with the lime juice and zest and chopped coriander preferably an hour before hand. Make the dressing by whisking the vinegar and mustard together and then slowly pouring the oil in whilst continuing to whisk. Place all the salad ingredients in a bowl(halving the cherry tomatoes and thinly slicing the peppers).
Next place the asparagus in the oven with a dash of olive oil and some salt and pepper for 5 minutes on 180. While they are in the oven sear the fish in a frying pan in a small amount of olive oil. Sear it for 3 minutes on each side until it feels slightly firm to the touch on each side. Toss the asparagus with the salad ingredients and dressing and place on the centre of plate. Add the fish and drizzle a bit of the dressing around the edge! Done, fresh and lovely!!

Your salad will look like this I'm sure!!!