Ingredients:

  • 4 Swordfish Steaks (approx. 180g / 6 oz each, 1.5 inches thick)
  • 2 Tbsp Olive Oil (for searing, refined quality)
  • 1 tsp Kosher Salt (for searing)
  • ½ tsp Black Pepper, Freshly Ground
  • 1 large Lemon, unwaxed (zest and juice, for dressing)
  • 2 Tbsp Capers, jarred (drained, lightly chopped)
  • 1 small bunch Fresh Flat-leaf Parsley (finely chopped)
  • 1 Tbsp Fresh Oregano (finely chopped)
  • 2 cloves Garlic (minced finely)
  • 6 Tbsp Extra Virgin Olive Oil (high quality, for finishing)
  • ½ tsp Kosher Salt (for dressing)
  • Pinch of Chilli Flakes (optional)
  • 1 Lemon (cut into 4 wedges, for garnish)

Instructions:

  1. Prepare the Salmoriglio Dressing: Zest and juice the large lemon into a medium bowl. Add the chopped capers, parsley, oregano, minced garlic, salt, and chilli flakes (if using). Slowly whisk in the Extra Virgin Olive Oil until the dressing is slightly emulsified. Taste and set aside.
  2. Prep the Fish and Pan: Pat the swordfish steaks aggressively dry using paper towels. Generously season both sides of the steaks with the searing olive oil, kosher salt, and black pepper. Place a heavy frying pan (cast iron is best) over high heat and let it get screaming hot until wisps of smoke just start to appear.
  3. Sear the Lemon (Optional): Place the 4 lemon wedges (cut side down) into the hot pan for 60 seconds until deeply caramelised. Remove and set aside for garnish.
  4. Sear the Swordfish: Add the remaining searing oil to the hot pan. Carefully lay the seasoned swordfish steaks in the pan. Sear the first side without moving the fish for 4 minutes until a deep, golden-brown crust forms. Flip the steaks, reduce the heat slightly to medium-high, and cook for another 3 to 4 minutes. Cook until the internal temperature reaches 60°C (140°F) for medium.
  5. Rest and Serve: Remove the swordfish from the pan immediately and rest for 5 minutes. Place the rested swordfish steaks on serving plates. Give the Salmoriglio dressing a final stir and generously spoon it over the top of the warm fish. Garnish with the charred lemon wedges.