Jerk swordfish with candied pineapple

1tbsp Jerk spices (we used Schwartz Jamaican Jerk Chicken, 95p for 27g, from supermarkets)
2tsp sunflower oil
2 x 175g/6oz MSC-certified swordfish steaks
175g pack prepared fresh pineapple, cut into small pieces
juice of 1 lime
2tbsp sugar
175g/6oz green beans, topped
½ small bunch fresh coriander, leaves only
8 corn tortillas (we like Old El Paso Corn Tortillas, £1.45 for 8, from supermarkets)

Pineapple adds a refreshing tang to the spicy fish

In short	Serves: 4 people
Nutrition (per portion)	300 calories 12g fat (1g saturates) 26g carbs

Method

1 Rub spices and oil over swordfish and leave to marinate for about 30 mins, or longer if you have time.

2 In a small, nonstick saucepan, add pineapple, lime juice and sugar. Cook over a medium heat for about 5 mins, ensuring it does not brown, till all liquid has evaporated. Meanwhile, in another saucepan of boiling water, cook green beans for 3-4 mins, till almost tender, drain and refresh in cold water, then shake to remove excess water.

3 Heat a nonstick frying pan, add swordfish and cook for 3-4 mins each side, till just firm. Leave for a min before slicing into strips. Heat tortillas as per pack instructions, then fill with swordfish, pineapple, beans and coriander leaves.