Ingredients

8 tablespoons Extra Virgin Olive Oil
4 Swordfish Steaks, cut 1″ thick
4 tablespoons soy sauce
Few sprigs of fresh thyme
1 cup Italian-seasoned bread crumbs
1 cup Italian-seasoned Panko crumbs
Garnish: Fresh-cut sprigs of Italian parsley
Garnish: Sliced lemons

Creamy Lemon Caper Sauce:
8 Tablespoons Olive Oil
1/2 stick of high quality butter
1/2 cup of heavy cream
Juice of 1 medium-sized lemons
Zest of 1 small lemon
1 1/2 cups minced fresh-cut Italian parsley
4 cloves of fresh garlic, finely chopped
4 tablespoons fresh-cut oregano, finely chopped
1/2 small jar of capers (if salted, rinse thoroughly)

 

 

 

Instructions 

1. Drizzle each swordfish steak with olive oil 
2. Spread the oil evenly over each steak on all sides 
3. Drizzled some soy sauce on top, spread minced garlic and thyme over as well
4. Using a shallow mid-size bowl, pour in Italian seasoned bread crumbs and Panko crumbs
5. Place each steak onto bread and Panko crumbs
6. Turn making sure that the steak is covered on all sides and heat grill

Prepare the sauce:
1. Heat all of the sauce ingredients in a saucepan
2. Place on a very low simmer to keep sauce warm
3. Grill steaks on a medium-low heat 2 minutes each side 
4. Grill until the bread crumb coating is a nice gold-brown colour
5. Pour a little (about a tablespoon) of the creamy lemon caper sauce on top of each steak
6. Garnish with sprigs of fresh-cut Italian parsley and slices of lemons

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