Total Time
13mins
Prep 5 mins
Cook 8 mins

Delicious, simple and quick to make. Tried this for the first time last night, and loved it. Don't overcook the swordfish, or it will dry out. The steaks I used were about 1.5cm thick and came out lovely and juicy. Serve with new potatoes and a simple mixed-leaf salad, drizzled with a little balsamic.

Ingredients Nutrition

Directions

  1. Sprinkle a little sea salt over the fish.
  2. Heat the oil in a very hot skillet.
  3. Cook the fish in the skillet for about 4 minutes each side, or until cooked to your liking.
  4. Meanwhile, put remaining ingredients in a screw-top jar and shake vigorously.
  5. Serve the fish with a little of the sauce drizzled over.

Reviews

(1)
Most Helpful

Good fish. We grilled the fish. I was a little confused with the instructions to put in jar and shake. My sauce was quite thick, so not really shakable. Served with recipe #238342. Thanks for posting.

Vicki in CT July 25, 2007

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