Swordfish Steaks with Wild Herbs
A very easy baked swordfish recipe, using plenty of fresh herbs, lemons and butter. If you wish for non dairy, then just use extra virgin olive oil or a quality coconut oil.
I like to serve the fish in their tin foil parcels directly to the table and with hunks of bread mop up all the natural juices emitted during cooking, and of course serve with extra fresh lemon wedges.
This method of cooking can also be used for many fish such as salmon, snapper, monkfish and hamour.
Ingredients
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6 large Swordfish steaks- cleaned
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A generous selection of fresh herb such as coriander, parsley and dill- coarsely chopped
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6 lemons- zest and juice
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Knob of butter per fish parcel
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Sea salt
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Coarsely ground black pepper- generous
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Softened butter- for tin foil
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Garnish
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Fresh lemon wedges- enough for everyone
Instructions
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Prepare fish:
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01 Double check clean and remove any floating scales or bones.
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Herbs:
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02 Roughly chop and mix altogether.
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Assemble individually to bake:
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03 Tear 6 individual pieces of aluminium foil big enough to cover the swordfish steaks. Smear softened butter in the centre of each piece of foil. Now place swordfish steaks on top. Generously top each individual swordfish steak with fresh herbs, seasonings, lemon juice and rind. Fold up the tin foil around each swordfish steak to form a secure parcel.
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Cook:
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04 Place on a flat baking tray and place in a hot oven and bake for approximately 15 minutes.
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Serve:
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05 Take each ‘parcel’ to the table and garnish with extra fresh lemon and hunks of fresh crusty bread.
Notes
These succulent parcels are also just great on the BBQ – no need to turn them over, just cook them for just a few minutes longer than if they were in the oven. I have also found, that the larger the steak the more impressive they look! If you cannot buy swordfish buy kingfish.
