Swordfish With Salsa Verde

Name: Swordfish With Salsa Verde
Ingredients: 7 oz cherry tomatoes, halved; 1 cup bean sprouts or snow pea sprouts; 3 tbsp extra virgin olive oil; 1 tbsp lemon juice; 4 None swordfish steaks; None None Salad and lemon wedges, to serve; None None FOR THE SALSA VERDE; 1/4 cup finely chopped fresh parsley; 1/4 cup finely chopped fresh basil; 1/4 cup extra virgin olive oil; 1 tbsp grated lemon peel; 2 tsp finely chopped baby capers; 2 cloves garlic, crushed

13 ingredients

4 steps

Ingredients

7 oz cherry tomatoes, halved
1 cup bean sprouts or snow pea sprouts
3 tbsp extra virgin olive oil
1 tbsp lemon juice
4 None swordfish steaks
None None Salad and lemon wedges, to serve
None None FOR THE SALSA VERDE
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh basil
1/4 cup extra virgin olive oil
1 tbsp grated lemon peel
2 tsp finely chopped baby capers
2 cloves garlic, crushed

Directions

1

Toss tomatoes and sprouts in a large bowl. Whisk 2 tbsp of the oil and the lemon juice in a small bowl; season to taste. Set aside.
2

For the salsa verde, combine all ingredients in a medium bowl. Set aside.
3

Heat remaining 1 tbsp oil in a large nonstick skillet on high heat. Cook swordfish for 2-3 mins each side, until golden and cooked to desired doneness
4

Drizzle dressing over salad; toss well. Spoon salsa verde over swordfish. Serve with salad and lemon wedges.

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