4swordfish steaks (about 200gm each), cut across the tail section40 gmbutter, coarsely chopped80 ml(1/3 cup) olive oilTo serve:lemon wedgesGremolata crumbs70 gm (1 cup)coarse fresh breadcrumbs from day-old crusty white bread2 tbspfinely chopped flat-leaf parsley1 tbspfinely grated parmesan1 tbspolive oil1garlic clove, finely choppedFinelygrated rind of ½ lemonZucchini and mint2 tbspolive oil4green zucchini, cut into small wedges2garlic cloves, finely chopped2 tbsp(firmly packed) mint leaves, finely chopped1 tbsp each(firmly packed) oregano and flat-leaf parsley, finely choppedFinelygrated rind and juice from ½ lemon
For gremolata crumbs, preheat oven to 180C. Combine ingredients in a bowl, season to taste, then scatter over a baking tray lined with baking paper and bake, stirring occasionally, until golden (10-15 minutes). Transfer to a bowl, season to taste and set aside.
Meanwhile, heat a non-stick frying pan over medium heat, season swordfish to taste, then add to pan with butter and half the oil and cook, turning once, until golden and almost cooked through (3-5 minutes each side). Keep warm.
Meanwhile, for zucchini and mint, heat oil in a frying pan, add zucchini and garlic and sauté until just tender (2-4 minutes), add herbs and stir to combine, then add lemon rind and juice and season to taste. Serve swordfish topped with gremolata crumbs, with zucchini and mint and lemon wedges to the side.
This recipe is from the May 2010 issue of Australian Gourmet Traveller.