Preparation time: 10 minutes
Waiting time: A few hours

An original recipe from Chef David of the Lighthouse Restaurant, Grand Cayman Island

1. Cut the swordfish into 5 cm (2”) strips; make a cut in the centre of each one with a very sharp knife;
2. cut the salmon similarly, but make the strips only 2.5 cm (1”);
3. place the fish into the freezer until half frozen;
4. remove from the freezer and cover generously with the bunch of dill, pepper and one minced clove of garlic; season with salt;
5. wrap the fish in plastic wrap and return to the freezer;
6. make the dressing by combining in a blender the mustard, 6 tbsp. olive oil, 3 tbsp. chopped dill, the remaining minced clove of garlic, the lemon juice, salt and pepper;
7. remove the half-frozen fish and slice thinly; arrange on a plate and pour the dressing over top;
8. let thaw at room temperature, and serve while still very cold with lemon wedges and sprigs of dill.