top of page

Pan Grilled Swordfish


4 swordfish steaks

2 tbsp EVOO

1 tsp minced garlic

2 tsp capers

Juice of 1 lemon

2 tbsp chopped flat leaf parsley

1 tsp dried Peachy herbs

Salt and pepper to taste


Heat 1 tbsp oil in s large skillet.

Squeeze ½ lemon juice on to dry patted fillets.

Sprinkle with herbs, salt and pepper.

Cook each side for 3-4 minutes (depending on thickness of fillet).

Do not move fillets around skillet to ensure crisp golden brown on each side.

Transfer fish to a serving plate.

Add 1 tbsp oil, garlic, half of lemon juice, capers and parsley, cook for 1-2 minutes.

Add sauce to swordfish.

Recent Posts

See All

Chicken Tikka Masala

Ingredients 2 chicken breasts (cut into large bite size chunks) 3⁄4 c Greek yogurt 1 tsp dried Peachy herbs 2 tbsp coconut oil 3-4 garlic cloves, minced 1 onion, diced 1 tbsp ginger minced, or 1 teasp

Vegetable Biryani

Ingredients 1 ½ c basmati rice, soaked in water for 10-15 min ½ cauliflower head, cut in pieces 1 large onion sliced 1 cup peas and carrots (froxen is fine) 1 cup button mushrooms, sliced 2 ripe tomat

bottom of page