Recipe of the Month for August

Swordfish with melon salsa

To prepare the salsa: peel and remove the seeds from the melons Chop the flesh finely and mix with the jalapeño peppers, lime juice, olive oil and mint. Taste and add salt and black pepper to taste and more jalapeño peppers if required. Cover and chill until required.

Brush the swordfish steaks with a little oil sprinkle with the lime juice. Cook under a hot grill turning once. Serve the fish with a spoonful of salsa and garnish with mint sprigs.