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Swordfish with zucchini

Name: Swordfish with zucchini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 medium zucchini; 3 tablespoons olive oil; Sea salt; Freshly ground black pepper; 6 (about 180g each) swordfish steaks; 4 caper berries or a few extra capers; 2 tablespoons lemon juice; 6 tablespoons extra virgin olive oil; 1/2 teaspoon sea salt; 2 tablespoons parsley leaves; 2 teaspoons oregano leaves; 2 tablespoons capers, rinsed

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by Jill Dupleix

Food writer

Oct 03, 2015

Seared swordfish gets dressed up with zucchini and a lemony, herby Mediterranean dressing - known as salmoriglio.

4 medium zucchini
3 tablespoons olive oil
Sea salt
Freshly ground black pepper
6 (about 180g each) swordfish steaks
4 caper berries or a few extra capers

Salmoriglio dressing

2 tablespoons lemon juice
6 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
2 tablespoons parsley leaves
2 teaspoons oregano leaves
2 tablespoons capers, rinsed

Method

1.

Trim the zucchini, then grate coarsely. Heat 2 tablespoons olive oil in a non-stick frying pan and add the zucchini with salt and black pepper. Toss well over medium heat for 2-3 minutes until softened.
2.

Heat remaining oil in a non-stick frypan. When hot, season the swordfish well and sear on one side until quite golden, about 3 minutes. Turn and cook for another 2 minutes, depending on the thickness.
3.

To make the dressing, whisk the lemon juice, olive oil and salt in a bowl, and stir in the parsley, oregano and capers. Arrange the swordfish on a bed of zucchini and top with a caper berry or a few extra capers. Serve dressing in a bowl, to be spooned over.