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Ingredients
Method
- 4 swordfish steaks (about 200g each)
- 2 tbsp olive oil
- 2 lemons, halved
- Large handful flat-leaf parsley
- Handful basil leaves
- 1 tbsp capers, rinsed
- 4 anchovy fillets
- 1 garlic clove
- 1 tbsp red wine vinegar
- 100ml extra virgin olive oil
- Sea salt and cracked black pepper
- Finely chop the parsley, basil, capers, anchovies and garlic together on a board until you have a rough green paste. Scrape it into a bowl and stir through the vinegar and extra virgin olive oil. Season to taste.
- Rub the swordfish with olive oil and season both sides well. Heat a chargrill pan or barbecue to high and cook the steaks for 3 minutes each side, until marked and just opaque in the centre. Grill the lemon halves cut side down alongside.
- Rest the fish for 2 minutes, then spoon over the salsa verde and squeeze the charred lemon across the top. Serve with boiled potatoes or a green salad.
25 mins
4 serving
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