I have been raving about our villages farmers market.Too much already,I think so..But I love the place and I am happy to do as much as of my food shopping there as I can. Couple of weeks ago I discovered new fish dealer there. Biggest problem till now what I have had, has been how to find good quality fish. Funny to even, think and mention about it, but it is really hard to find fresh fish in Austria. We have river Inn flowing by us but only hobby fishers go fishing there.

I made Cuban style BBQ swordfish, peach salsa and succotash salad. Friend of mine came over to eat with us and he brought with him some Jacob’s Mussels marinated in chili and garlic. So we ended up with really nice lunch.Here are the recipes.

This is what you will need for the peach salsa:

• 1 cup chopped red and/or yellow tomato
• 0,5 dl chopped tomatillo (For a tomatillo substitute, get unripe tomatoes and add a squeeze of lime juice.)
• 0,5 dl chopped avocado
• 0,5 dl chopped peach
• 2 tablespoons snipped fresh cilantro
• 1 medium fresh jalapeno chile pepper, seeded and finely chopped
• 1 clove garlic, minced
• 1 tablespoon lime juice
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

Sword fish Cuban style

• 1 large clove garlic, halved
• 1 kg fresh or frozen swordfish steaks
• 1 large clove garlic, halved
• 2 tablespoons lime juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt

Nonstick cooking spray or olive oil

1.Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 4 serving-size pieces. Rub fish on both sides with cut sides of garlic. Place fish in a shallow glass dish; drizzle with lime juice. Cover; marinate in the refrigerator for 30 minutes, turning once. Drain fish. In a small bowl, combine cumin, black pepper, and salt; sprinkle onto fish.

2. Coat a cold grill rack with cooking spray. Grill fish on rack of an uncovered grill directly over medium heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, turning once halfway through grilling. Serve swordfish with Fresh Tomato Salsa. .