6 August 2008

Salmon & Swordfish

Here is a deliciously light summer dish made from fish steaks, we have used swordfish and salmon for this seafood recipe but you can use other meaty fish such as tuna or monkfish tails too, even mix them up to have a combination of three or four fish. What makes this recipe interesting is the infused caper dressing which goes very well indeed with the fish.

Ingredients: (serves 4)

2 large salmon fillets
2 large swordfish steaks
Extra virgin olive oil
Juice and zest of 1 lemon
Handful of fresh parsley
Small sprig fresh mint
Small sprig fresh thyme
Small jar preserved capers

How to cook:

1.Prepare the dressing: chop the parsley, mint and thyme and place in a bowl. Add the drained capers (about 2 tablespoons is enough) then add the juice and zest of the lemon. Add about 100ml extra virgin olive oil and mix everything together, season with salt and pepper and mix again. Leave in the fridge for about 20 minutes to infuse the flavours.

2.Cut each piece of fish into three chunky strips. Heat a little olive oil in a frying pan and fry the fish for about 15-20 minutes over a medium heat until cooked through but still moist.

Serve with the herby dressing drizzled over generously

Very simple, very tasty!

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