Ingredients
2 400-gram swordfish steaks
1 tsp chopped fresh tarragon
1 tbsp Dijon mustard
2 tbsp chopped parsley
1 cup low-fat mayonnaise
1 small clove garlic, minced
2 tbsp chopped capers
2 anchovies, minced
1/4 tsp cayenne
Salt and pepper to taste

Method
Preheat a grill. While it's heating, make the tartar sauce by combining the mayonnaise with all the ingredients, except the fish.

Grill the fish, turning it when nicely browned, about four to five minutes, then cook for another four to five minutes. The fish is done when it's just a bit translucent in the centre. Use a thin-bladed knife to check. Serve hot or cold with the sauce. Serves two.

Nutritional information per serving: 2120 kilojoules, 49g protein, 15g carbohydrates, 30g fat (6g saturated)