Preparation time is 10minutes
Cook time is 8minutes
Total time is 18minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
For the salmoriglio sauce
- 1 lemon
- 1 pinch salt
- 6tablespoons olive oil
- 1tablespoons parsley
- 1-2 cloves garlic, crushed
- 1tablespoons fresh oregano
- 1/2teaspoons chilli capsicum
- 1 pinch freshly ground black pepper
- 675grams swordfish steaks, at least 2.5cm thick
- 1tablespoons herbs, snipped
Description
Swordfish has long been caught off the coasts of Sicily where it is very popular. Use only sustainable swordfish. Its firm meaty texture makes it perfect for grilling and griddling.
Method
Step 1 of 3
For the sauce, place the lemon zest and juice, parsley, garlic, oregano, and capsicum in a bowl, mix well, and season. Whisk in 2 tablespoons of cold water and the oil. Brush the steaks with half the sauce and leave to marinate for 5 minutes.
Step 2 of 3
Preheat the grill to high, or preheat a griddle pan. Grill or griddle the steaks for 3-4 minutes only on each side, or until just cooked through but still moist in the centre, as swordfish tends to get dry quickly.
Step 3 of 3
To serve, cut each steak in half and spoon over the remaining sauce. Season with a little extra pepper, scatter over the snipped herbs, and serve immediately.
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