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Serves: 4


4 x swordfish steaks, skinned (aka loins)
olive oil
1 lemon

Salsa Verde
6 anchovies
1 tbsp capers
1 tbsp cocktail gherkins
1 clove of garlic
2 large handfuls of parsley leaves
1 handful of mint leaves (optional)
1 tbsp lemon juice
1 tbsp Dijon mustard
8tbsp olive oil
salt and pepper

Griddled Swordfish with Salsa Verde

Swordfish steaks are very tasty, succulent and juicy with a meaty texture, and are boneless to boot! Be careful not to overcook them as they quickly become dry and tough. As well as from fishmongers, they're available from the big supermarkets.


1.  Put the swordfish steaks into a bowl with a little olive oil and the juice of half the lemon. Mix to coat with your hands and set aside for half an hour or so to marinate
2.  Meanwhile make the Salsa Verde. Either blitz the first six ingredients together in a small food processor, making sure that you donít over-process them into a paste, or chop them by hand. Transfer to a bowl and stir in the rest of the ingredients. Check the seasoning.
3.  Heat a griddle pan for about 10 minutes until very, very hot. Alternatively heat a frying pan, grill or barbeque. Remove the steaks from the bowl, leaving behind as much of the marinade as possible and put onto a plate. Sprinkle the top of each steak with a little salt and place salted-side down onto the griddle (depending on the size of the griddle, you may need to do this in two batches). Press down hard with a fish slice, then cook for 4 – 5 minutes, until you see the flesh has turned white about half way up the sides of the steaks. The exact length of time will depend on the thickness of the steaks. Sprinkle with a little salt, turn the steaks over and repeat, although they will probably take a little less time on this side. The steaks should be very juicy and barely cooked in the middle.
4.  Serve with the Salsa Verde. New potatoes, mash, green vegetables and salads are lovely accompaniments.

Get ahead
• Make the Salsa Verde several hours in advance. There will be some left over but this will keep happily (covered) in the fridge, for a week or so.
Hints and tips
• Use other soft green herbs as well for the Salsa Verde, if you have them to hand, such as tarragon, basil or chervil.

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Associated Products

2-in-1 Lemon & Lime Squeezer



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