250 ml (1 cup)extra-virgin olive oil60 ml (¼ cup)lemon juice2cloves of garlic, bruised2 tbspeach coarsely chopped flat-leaf parsley and mint leaves6 (160gm each)swordfish steaks cut 2cm thick across the mid-section
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.
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.