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.
Herby Grilled Swordfish
Fish
Summery grilled herby, light swordfish recipe, this fish has a satisfying meaty, firm texture.
Ingredients List for people
Units:
- 4 medium zucchini (courgette)
- 1 dash extra virgin olive oil
- 6 180g 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
Instructions
- Trim zucchini ends and grate coarsely
- Season swordfish with salt and pepper and lemon juice.
- Put swordfish on parchment paper in a roasting pan.
- 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.
- To make dressing whisk lemon juice, extra virgin olive oil, salt, and chopped parsley, oregano and capers.
- Arrange swordfish on bed of zucchini and pour over dressing and a few extra capers.
- Season with freshly ground black pepper and sea salt.
View comments2 Comment(s)
Where are the zucchini in the recipe? And something doesn't function with the measures...
Hi Katharina - I'm sorry this was an old recipe which got transferred and lost some of the information in the process. I've found the zucchini part, but do you have any guidance of more realistic quantities for the ingredients to improve the recipe?
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