For the marinade:
1 In a large bowl zest the limes, cut in half across the middle, then using a squeezer, squeeze the juice over the zest, add the oil followed by the sea salt & peppercorns mix. Blend well together with a fork.
2 Rinse the swordfish steaks under cold running water and pat dry with kitchen paper. Add the fish to the marinade, cover with cling film and leave for about an hour. Turning a couple of times will ensure that the steaks get an even covering of marinade.
3 Cut the pineapple in half lengthwise, slice the bottom off then cut into slices of about 1cm thick. Set to one side. There is no need to peel or core.
4 Make a roux with the butter and flour - (if unsure how to make a roux refer to 'Basic Roux' in the recipe section, using the amounts of butter and flour in this recipe). Slowly add the milk to make a smooth sauce consistency, stirring all the time, add the pineapple juice and stir well, followed by the crème fraîche. If still too thick add a little more milk. The sauce should evenly coat the back of a spoon, when dipped in the sauce. Set to one side and keep warm.
5 Using your grill or barbeque, grill the swordfish steaks and the pineapple slices evenly on both sides until cooked to your taste. The pineapple will take less time than the steaks.
6 To serve put a swordfish steak in the centre of a plate, whisk the sauce and spoon some over the steak, garnish with several grilled pineapple slices.
7 This is a great recipe adapted from a French Caribbean dish. Just right for a barbeque dish with a difference or a great dinner party main course served with my 'ratatouille créole'.