Swordfish with Thyme and Pernod

Ingredients:
4 Swordfish Steaks
Salt and Pepper
3 tbsp Pernod
2 tbsp Olive Oil
Grated rind and Juice of 1 Lemon
2 teasp Fresh Thyme Leaves
2 teasp Fennel Seeds
4 Sun Dried Tomatoes, finely chopped

Instructions

1. Season the fish and place in a shallow dish. In a bowl, mix together the Pernod, olive oil, lemon zest and juice, thyme, fennel seeds and sun-dried tomatoes. Pour over the fish, cover and leave to marinate in a cool place for 1-2 hours.

3. Preheat a lightly oiled griddle pan or frying pan over a high heat. When very hot, cook the fish steaks for 4-5 minutes on each side. Serve immediately.