Swordfish is a straightforward way to eat fish without worrying about bones. The Spanish word for swordfish is emperador.
2 swordfish steaks
A little olive oil
A few threads of saffron soaked in water or milk
Salt and pepper
Juice of half a lime or lemon
Pour the olive oil into a shallow frying pan and when warm add the swordfish and fry slowly, adding the salt, pepper and saffron. After about 4 minutes turn the fish and add the juice of the lime.
Serve with white rice or baby potatoes with fried tomatoes and fresh herbs.