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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.

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