- 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
- 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.
- 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.
- 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.
- Transfer the swordfish steaks to a plate, season with salt and set aside in a warm place for about 5 minutes.
- 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.
Neven Maguire's 'Neven's Food from the Sun', published by Collins, is in bookshops now.