Name: Swordfish with salmoriglio
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 250 ml extra-virgin olive oil (1 cup); 60 ml lemon juice (¼ cup); 2 cloves of garlic, bruised; 2 tbsp each coarsely chopped flat-leaf parsley and mint leaves; 6 swordfish steaks cut 2cm thick across the mid-section (160gm each)

Swordfish with salmoriglio

Australian Gourmet Traveller recipe for swordfish with salmoriglio by Rosa Mitchell from Melbourne restaurant Journal Canteen.

Serves 6

Prep

10M

Cook

20M

Total

30M

Shown with warm potato, caper and onion salad (right).

Ingredients

250 ml extra-virgin olive oil (1 cup)

60 ml lemon juice (¼ cup)

2 cloves of garlic, bruised

2 tbsp each coarsely chopped flat-leaf parsley and mint leaves

6 swordfish steaks cut 2cm thick across the mid-section (160gm each)

Method

Main

1.Combine olive oil, lemon juice, garlic and herbs in a bowl. Set half the mixture aside for serving and add swordfish to remaining half. Cover with plastic wrap and marinate in refrigerator for 2 hours, turning occasionally.

2.Heat a large non-stick frying pan over high heat. Remove swordfish from marinade and cook in batches until cooked through (2-3 minutes each side). Transfer to a serving dish, pour remaining olive oil mixture over and serve immediately with warm potato, caper and onion salad.

Rosa Mitchell

Styling by Emma Knowles