Seared Swordfish with Salsa Verde

Fancy some fish tonight?

Ingredients


  • 2 handfuls fresh flat-leaf parsley leaves
  • 12 fresh basil leaves
  • 1 small handful fresh mint leaves
  • 2 garlic cloves (peeled)
  • 2 tblsp capers (rinsed and drained)
  • 4 anchovy fillets (drained)
  • 1 tblsp red wine vinegar
  • 1 tblsp fresh lemon juice
  • 1 tblsp dijon mustard
  • 7 tblsp extra-virgin olive oil
  • 4 x 175g (6oz) swordfish steaks
  • maldon sea salt and freshly ground black pepper
  • boiled new potatoes, to serve

Method

  1. Chop together the parsley, basil and mint with the garlic, capers, anchovy fillets until coarsely chopped or pulse in a food processor - you get a better result if you chop by hand.
  2. Transfer to a non-metallic bowl and gradually whisk in the red wine vinegar, lemon juice, Dijon mustard with six tablespoons of the olive oil. Season with half a teaspoon of the salt and a quarter teaspoon of the pepper. This quantity should make about 225ml (8fl oz) in total. Set aside, covered with clingfilm at room temperature.
  3. Heat a griddle pan and brush with the remaining tablespoon of olive oil and then add the swordfish steaks and cook for 3 minutes on each side until cooked through and lightly charred.
  4. Transfer the swordfish steaks to a plate, season with salt and set aside in a warm place for about 5 minutes.
  5. To serve, arrange the swordfish steaks on warmed plates and spoon some of the salsa verde to the side. Serve at once with a separate bowl of boiled new potatoes to hand around separately.

Notes:

Neven Maguire's 'Neven's Food from the Sun', published by Collins, is in bookshops now.





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