Grilled Swordfish with Salsa Verde

Ingredients

• 4 swordfish steaks (about 200 g each)
• 2 tbsp olive oil
• Flaky salt and black pepper
• Salsa verde:
• 1 large bunch flat-leaf parsley
• ½ bunch mint
• 3 anchovy fillets
• 2 tbsp capers
• 1 garlic clove
• 2 tbsp red wine vinegar
• 120 ml olive oil
• Salt

Method

1. 1Salsa verde: Finely chop all the solid ingredients (do not blend). Stir together with vinegar and olive oil. Season.
2. 2Brush the swordfish with olive oil. Season with salt and pepper.
3. 3Grill over high heat: 3 minutes per side. Swordfish should be pink in the centre.
4. 4Serve with salsa verde and grilled lemon.