This recipe was written to be a medley of salmon, tuna and swordfish. Here is it deliciously adapted for just swordfish.
1/4 cup extra-virgin olive oil
zest of 1/2 lemon and 1 tbs. juice
2 tbs. fresh parsley, chopped
2 tbs. capers, drained but not rinsed
1/2 tsp. dried oregano
1/4 tsp. dried mint
4 smallish swordfish steaks
Make the herb sauce by whisking together the olive oil, lemon zest, lemon juice, capers, oregano and mint. Season and set aside for at least 15 minutes to let the flavors develop.
Fry the swordfish in a little oil or cook on the grill to your liking. Remove to a plate and spoon over some of the sauce. Serve with the remaining sauce on the side.
This luscious risotto is delicately scented with lemon and a bit of rosemary adds just the right amount of earthiness.
1 rib of celery
1/4 cup butter
1 tbs. olive oil
1 1/3 cups risotto rice
4 cups vegetable stock
zest and juice of 1/2 lemon
2 small sprigs of rosemary, finely chopped
1 egg yolk
4 tbs. grated Parmesan cheese, plus more to sprinkle
4 tbs. heavy cream
Put the shallots and celery in a mini food processor and blitz to a fine mush. Heat half the butter and all the oil in a wide saucepan and add the shallots and celery. Cook gently to soften, about 5 minutes. Stir in the rice, letting it get a good coating of the oil and butter.
Meanwhile, heat the stock in another saucepan, then keep on low.
Pour a ladleful of the stock into the rice and stir until it is incorporated. Continue doing this until the rice is al dente. You may not need all the stock, or you might need more water from the kettle, depending on your rice.
Stir the lemon zest and rosemary into the risotto. In small bowl, combine the lemon juice, egg yolk, Parmesan and cream. When the risotto is ready, stir this in along with the remaining butter. Season well and serve with more Parmesan grated over the top.
Serves 2 as supper or 4 as a side