Swordfish with Courgettes

Name: Swordfish with Courgettes
Yield: Serves 4
Ingredients: 4 medium courgettes (zucchini); 4 medium courgettes (zucchini); 3 tbsp olive oil; sea salt; freshly ground black pepper; 6 swordfish steaks, around 180 g each; 4 caper berries, or a few extra capers; 4 caper berries, or a few extra capers; 4 caper berries, or a few extra capers; 2 tbsp lemon juice; 6 tbsp extra virgin olive oil; ½ tsp sea salt; 2 tbsp parsley leaves; 2 tsp oregano leaves; 2 tbsp capers, rinsed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple Food

By Jill Dupleix

Published 2002

About

Seared swordfish gets dressed up with courgettes (zucchini) and a lemony, herby Mediterranean dressing, known as salmoriglio. This is a great way to serve fresh tuna steaks too.

Ingredients

4 medium courgettes (zucchini)
3 tbsp olive oil
sea salt
freshly

Fish course
Pescatarian
Gluten-free

Method

Trim the courgettes, discarding the ends, then grate coarsely. Heat 2 tbsp olive oil in a non-stick fry pan and add the courgettes with sea salt and black pepper. Toss well over a medium heat for 2 to 3 minutes until softened.

Heat 1 tbsp olive oil in a non-stick fry pan. When hot, season the swordfish well and sear on one side until quite golden, about 3 minutes. Turn and cook the othe