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Swordfish Recipe

Juicy Grilled Swordfish Steaks

Here's our favorite Swordfish Recipe. This great fish of the Mediterranean needs to be cut into thick steaks, so that you can brown and crisp the outside while still retaining the tender moistness within.
We like to marinate the steaks in a simple mixture of salt pepper and olive oil and then grill them or dry fry them in a pan and serve with our own delicious tomato salsa (slightly sweet and quite spicy), or with our version of the classic salsa verde (herby, sharpish and pungent). Take your pick - it's a question of taste and, of course, mood.
Either way, we hope you enjoy it. A super Mediterranean Diet recipe.

This is what you'll need for four People:

Fresh Swordfish Steak Salsa Verde - good with Salmon Too

Swordfish Recipe Ingredients

Four Swordfish Steaks of about 6 - 8 ozs./150/200g. each
Two tablespoons of extra virgin olive oil
Salt and freshly ground black pepper
Salsa Verde or Tomato Salsa - Up to you!(Have it heated ready to use)

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Method

Trim the skin and any dark bits off the steaks (those dark, bloody bits don't look nice and they don't taste very nice either!).
Season them with salt and black pepper and turn them in the oil to make sure they are well covered.
Leave to marinate for about an hour.
Make up your sauce and (for the salsa Verde) - keep it warm. If you're using the Tomato Salsa, just warm it through before you serve.
Griddle or dry fry the Swordfish steaks on both sides until cooked through but still moist in the middle, about 2-3 minutes on each side.
Place on warm dinner plates and spoon over the sauce.