Swordfish with Courgettes


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.


  • 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

Salmoriglio Dressing

  • 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


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 other side for another 2 minutes, depending on the thickness.

To make the dressing, whisk the lemon juice, olive oil and sea salt in a bowl, and stir in the parsley, oregano and capers.

Arrange the swordfish on a bed of courgettes and top with a caper berry or a few extra capers. Serve the dressing in a bowl, to be spooned on top.