Ingredients:

  • 2 (6-ounce/170g) swordfish steaks, about 1 inch thick
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1 clove garlic, minced
  • 1/2 cup packed fresh parsley leaves, roughly chopped
  • 1/4 cup packed fresh mint leaves, roughly chopped
  • 2 tablespoons capers, drained and roughly chopped
  • 1 shallot, finely minced (about 2 tablespoons)
  • 1 clove garlic, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon lemon zest
  • 1/4 teaspoon red pepper flakes (optional, for a kick!)
  • Salt and pepper to taste

Instructions:

  1. Combine all salsa verde ingredients in a small bowl. Stir well to combine and set aside to allow flavors to meld.
  2. Pat swordfish steaks dry with paper towels. Season both sides with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add swordfish steaks to the hot skillet.
  4. Sear for 3-4 minutes per side, or until cooked through and opaque. Be careful not to overcook, as swordfish can become dry.
  5. Reduce heat to medium. Add butter and minced garlic to the skillet. Tilt the skillet and spoon the melted butter and garlic over the swordfish for about 30 seconds, basting it, infusing with flavour.
  6. Transfer swordfish to plates. Spoon the lemon-herb salsa verde generously over the top. Serve immediately.