Swordfish with salmoriglio

AT A GLANCE

  • Serves 6 people

  • 250 ml (1 cup) extra-virgin olive oil
  • 60 ml (ΒΌ cup) lemon juice
  • 2 cloves of garlic, bruised
  • 2 tbsp each coarsely chopped flat-leaf parsley and mint leaves
  • 6 (160gm each) swordfish steaks cut 2cm thick across the mid-section
01   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.
02   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.

Recipe:

ROSA MITCHELL

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

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