Swordfish with breadcrumbs, zucchini and mint


You'll need

4 swordfish steaks (about 200gm each), cut across the tail section 40 gm butter, coarsely chopped 80 ml (1/3 cup) olive oil To serve: lemon wedges   Gremolata crumbs 70 gm (1 cup) coarse fresh breadcrumbs from day-old crusty white bread 2 tbsp finely chopped flat-leaf parsley 1 tbsp finely grated parmesan 1 tbsp olive oil 1 garlic clove, finely chopped Finely grated rind of ½ lemon   Zucchini and mint 2 tbsp olive oil 4 green zucchini, cut into small wedges 2 garlic cloves, finely chopped 2 tbsp (firmly packed) mint leaves, finely chopped 1 tbsp each (firmly packed) oregano and flat-leaf parsley, finely chopped Finely grated rind and juice from ½ lemon

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

15 (shameless) chocolate recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Sexy salad recipes

recipes

conversion tool