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Herby Grilled Swordfish

Summery grilled herby, light swordfish recipe, this fish has a satisfying meaty, firm texture.

Dinner
Easy
Fish
Time 30 Minutes
Skill Level Easy

Ingredients List

 

Serves 4
  • 4 medium zucchini (courgette)
  • 1 dash extra virgin olive oil
  • 180 g swordfish steaks
  • 4 small capers
  • 2 tbsp lemon juice
  • 6 tbsp extra virgin olive oil
  • ½ tsp salt
  • 2 tbsp parsley - fresh
  • 2 tbsp oregano leaves fresh
  • 2 tbsp capers
Metric - US Imperial

Instructions

  1. Trim zucchini ends and grate coarsely
  2. Season swordfish with salt and pepper and lemon juice.
  3. Put swordfish on parchment paper in a roasting pan.
  4. Broil (grill) the fish for 5 minutes. Pull rack out enough so you can turn fish over carefully with a spatula. Return pan to broiler and cook for another 5 minutes. 
  5. To make dressing whisk lemon juice, extra virgin olive oil, salt, and chopped parsley, oregano and capers.
  6. Arrange swordfish on bed of zucchini and pour over dressing and a few extra capers.
  7. Season with freshly ground black pepper and sea salt.

Why not cook your swordfish on the BBQ or using an electrical grill. You could serve with fresh spring vegetables, a salad or a salsa verde.

Please note: swordfish is a large deepwater fish that like tuna can contain quite high mercury levels (a neurotoxin) and so shouldn’t be consumed too often