Swordfish with Lemon, Anchovies & Garlic
The simple accompaniment to this Swordfish with lemon, anchovies & garlic is fabulous with any fish.
Preparation time: 10 minutes
Cooking time: 20 minutes
1 large onion, thinly sliced
4 medium potatoes, peeled and cut into 1cm slices
1 large green capsicum, deseeded and thinly sliced
2 tablespoons (40 ml) sherry vinegar
1/3 cup (80ml) extra virgin olive oil
Salt and freshly ground black pepper
2 thick swordfish steaks (350g each)
4 cloves garlic, sliced
3 anchovy fillets, rinsed and drained
Juice of 1 lemon
¼ cup chopped flat-leaf parsley
20g butter or fish stock
English spinach, wilted to serve
- Mix the onion, potatoes and capsicum, season with the salt, pepper and vinegar.
- Heat all but one tablespoon olive oil in a large frying pan over a medium heat and add the potato mixture. Cook for about 20 minutes, turning over occasionally until the vegetables are soft and golden.
- Trim swordfish and cut each steak in two. Season with salt and pepper and coat with remaining tablespoon of olive oil. Place in a pre-heated frying pan over high heat for about 3 minutes each side, or until almost cooked. Remove to a warm plate and cover loosely with foil.
- Add garlic to the same frying pan and cook for 1 minute, then add anchovies, stirring to break them down. Add lemon juice and parsley and stir through. Whisk in butter but do not boil. If using fish stock bring to the boil. Add any juices which have come from the rested fish.
- Serve swordfish with potato mixture and anchovy and garlic sauce.
Lyndey’s note: This sauce is very lemony but matches the wine perfectly. If you find it too acidic, add some more butter or fish stock to the sauce.
Related Recipe: Swordfish Souvlaki with Capers and Dill