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(Serves 2 people)
2, 7oz Swordfish steaks
Ground black pepper (pinch)
2 Bay leaves
1 Sprig of rosemary
1 Small onion (thinly sliced)
1/2 Cup olive oil
1/4 Cup olive oil
2 Garlic cloves (minced)
1 Tbsp capers
1 Tbsp fresh lemon juice
Chopped fresh Italian parsley (small handful)
Salt & ground black pepper (to taste)
1. In a bowl, place fish and marinate it with salt, pepper, bay leaves, rosemary, onion slices, and olive oil. Wrap the bowl and place in fridge for 3 hours.
2. In a bowl, combine olive oil, garlic, capers, lemon juice, parsley, salt, and pepper. Mix well.
3. On a grill pan, place the fish and cook for about 3 minutes per side. While cooking brush the fish several times with marinade.
4. Drizzle dressing on top of fish and serve hot!
© STEVEN DOLBY