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.
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.
© 2002 Jill Dupleix. All rights reserved.