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.