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Swordfish with salmoriglio

You'll need

250 ml (1 cup) extra-virgin olive oil 60 ml (¼ cup) lemon juice 2 cloves of garlic, bruised 2 tbsp each coarsely chopped flat-leaf parsley and mint leaves 6 (160gm each) swordfish steaks cut 2cm thick across the mid-section


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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