Chef's Recipes

Swordfish with salmoriglio

Australian Gourmet Traveller recipe for swordfish with salmoriglio by Rosa Mitchell from Melbourne restaurant Journal Canteen.

By Rosa Mitchell
  • Serves 6
  • 10 mins preparation
  • 20 mins cooking plus marinating
Swordfish with salmoriglio
Swordfish with salmoriglio

Shown with <a href="/warm_potato_caper_and_onion_salad.htm">warm potato, caper and onion salad</a> (right).


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


  • 1
    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.
  • 2
    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 <a href="warm_potato_caper_and_onion_salad.htm">warm potato, caper and onion salad</a>.
  • Author: Rosa Mitchell