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Lighter and softer than tuna, but as much yummy. As swordfish tastes.
Preparation time 35 minutes
INGREDIENTS .. 2 pers
- 2 steaks of swordfish
- 1 garlic clove, finely diced
- a pinch of oregano
- 60 ml olive oil
- 100 g mixed lettuce leaves, torn into bite-sized pieces
- 100 ml of lemon juice
- 15 ml lemon zest
- 60 ml pickled capers
- 1 lemon, cut into wedges
- salt
PREPARATION
Drizzle the fish with 5 ml of lemon juice, sprinkle with the oregano and leave to steep for 10 minutes.
Heat the oil in a pan and fry the fish on both sides for 2 minutes. Halfway through the cooking time add the garlic, the remaining lemon juice and the lemon zest and simmer for a further 2 minutes.
Then add the capers and serve garnished with the lettuce and the lemon wedges.
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