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Swordfish steak with capers

Lighter and softer than tuna, but as much yummy. As swordfish tastes.

Preparation time 35 minutes


  • 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


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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