Recipe Index

Ingredients

• 4 swordfish steaks (around 5½ oz each)
• salt and freshly ground black pepper
• 2 fl oz olive oil
• 1 lemon, zest and juice only
• 2 garlic cloves, crushed
• 1 tsp dried oregano or 1 tsp mixed Italian herbs
• 7 oz podded and peeled broad beans
• 1 tbsp olive oil
• 3½ fl oz white wine
• ¾ oz butter
• 1 lemon, pared zest only, finely chopped
• 1¾ oz green olives, finely chopped
• 1¾ oz capers, finely chopped
• 1 oz parsley, finely chopped

Method

1. Season the swordfish steaks with salt and freshly ground black pepper and lay the fish in a shallow dish.
2. Mix the 2 fl oz olive oil with the lemon zest and juice, crushed garlic and dried oregano for the swordfish marinade and pour the mixture over the steaks.
3. Marinate the fish for no longer than 15 minutes so the lemon juice does not begin to cook the flesh.
4. Blanch the broad beans in a pan of boiling water for 2 minutes while the swordfish marinates, then drain the beans and set them aside.
5. Stir the finely chopped pared lemon zest, green olives, capers and parsley together in a small bowl to make the swordfish gremolata.
6. Sear the marinated steaks in the 1 tbsp olive oil in a heavy-based frying pan over very high heat for 3 to 4 minutes on each side.
7. Move the swordfish to a warm plate to rest while the broad bean sauce is finished.
8. Deglaze the frying pan with the white wine, add the butter and swirl the pan until the butter melts into the wine.
9. Add the blanched broad beans to the pan sauce and heat the beans through gently.
10. Serve the grilled swordfish with the broad bean sauce spooned over the steaks and the gremolata on the side.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data