- Serves 4
INGREDIENTS
Lemon – 1
Extra virgin olive oil with lemon – 1/3 cup
Salt and freshly ground pepper, to taste
Chopped fresh mint, plus sprigs for garnish – ¼ cup
Large garlic cloves – 2 chopped
Thin swordfish steaks – 4 each about 6 oz/170g
METHOD
- Grate the zest from the lemon, then halve the lemon and squeeze out the juice. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt and pepper.
- Stir in the chopped mint and garlic.
- Rinse the fish and pat dry. Place in a shallow bowl and pour the lemon mixture evenly over the top.
- Turn to coat well. Cover and refrigerate for an hour.
- Preheat a stove top griddle or griddle pan. Remove the fish from the marinade and place on the griddle.Cook, turning once, until the fish is just opaque throughout, 2 to 3 minutes per side.Transfer the fish to warmed individual plates and garnish with the mint sprigs and lemon slices and lemon olive oil. Serve immediately.
