- serves 2 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 2 thick swordfish fillets (about 250 g each)
- ½ cup olive oil, plus a little extra for the fish
- salt and black pepper
- pinch of ground saffron
- ½ cup parsley leaves
- ½ cup mint leaves
- 3 garlic cloves
- 1 lemon, zest and juice
- ¼ orange, zest and juice
- pinch of sugar
- lemon wedges, to serve
Instructions
- Heat a grill pan over medium-high heat. Drizzle the swordfish with olive oil and season with salt and pepper. Grill the fish until just cooked to your liking. Try a few minutes each side, but it will depend on the thickness of your swordfish.
- While grilling, make the gremolata. Grind the saffron in a mortar and pestle. Finely chop the parsley and mint. With a microplane grate the garlic, lemon zest and orange zest. Season well with salt and pepper, add a little sugar and squeeze over the lemon juice. Mix through the olive oil.
- Transfer the fish to a serving plate and top generously with the gremolata. Serve with lemon wedges.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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