4 swordfish steaks (180 – 200 grams each)
1 1/2 tablespoons olive oil
1 1/2 tablespoons lemon juice
Sea salt and freshly ground black pepper

1/3 cup pistachio nuts
3 teaspoons small salted capers rinsed and drained
4 tablespoons chopped mint
1 large handful flat leaf parsley chopped
1 small red onion finely chopped
1 stalk of celery very finely chopped
3 teaspoons red wine vinegar
1 good pinch of chilli flakes
Finely grated zest of 2 lemons
Finely grated zest of 1 orange
1 clove garlic crushed
1 1/2 tablespoons lemon juice
1/2 cup extra virgin olive oil





1. Place fish in a bowl and pour in olive oil, lemon juice
2. Season with salt and pepper cover with plastic wrap
3. Refrigerate at least 30 minutes

To make dressing
1. Preheat oven to 200%C and roast nuts for about 7 minutes set aside to cool
2. Mix together capers, mint, parsley, onion, celery, vinegar, chilli flakes, zest, garlic, lemon juice and olive oil into a small bowl
3. Process nuts until coarsely ground and add to caper mixture, cover with plastic wrap and set aside
4. Heat pan over medium heat and sear swordfish for 2 minutes on each side
5. Serve topped with dressing


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