Friday, 11 July 2014

Swordfish with basil, mint and lemon

Swordfish with basil, mint and lemon

This is a very simple and flavour full Italian recipe. You find it a lot on the southern coast. Tastes fantastic. Great for a summer evening meal. Because sword fish is such a meaty fish it can take strong flavours well. This recipe also would work with tuna steaks instead of swordfish. I also like this with a nice potato salad so I've added the recipe for that too.


2 swordfish steaks
1 garlic clove, finely chopped
2-3 mint leaves, finely chopped
A hand full of basil leaves, finely chopped
Juice from 1/4 of a lemon
The best available quality olive oil
Freshly ground sea salt and black pepper

For the accompanying potato salad, 

6-8 boiled baby new potatoes (they will need time to cool before serving)
15g of butter
2 Table spoons of sour cream
1 finely chopped spring onion
A small hand full of chopped chives

The Cooking:

As it is more time consuming, make your potato salad first. Start by boiling your new potatoes, drain them, and while they are cooling, add 15g of butter, and gently stir it in. Once cooled, cut your potatoes into quarters and put in a bowl, pour any melted butter left in your pan over them as well. Add your chives and spring onion and spoon in the sour cream. Give the whole thing a good stir so all the potatoes are coated. Season with sea salt and pepper. Put to one side. This can be prepared well in advance if you like and refrigerated if need be.

For your fish, simply pop your finely chopped garlic, mint and basil into a bowl, pour enough olive oil into the bowl to cover it all, squirt with lemon juice and give it a good stir. Put to one side for 15 minutes or so to infuse. Spoon 1/2 your mixture onto one side of your swordfish steak, massage in the oil and sprinkle with freshly ground sea salt and black pepper, then cook on a griddle or in a frying pan for approximately 3 minutes (until sealed and golden). While it's cooking, spoon the rest of your oil and leaves and seasoning onto the upper side of your steak. After 3 minutes, turn over and cook the other side for 3 minutes. Serve up with your potato salad and a green salad.

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