Sword Fish With Lemon Olive Oil

Sword Fish With Lemon Olive Oil

Prep Time 1 Hour
Serves 4
Cook Time 1 Hour
Difficulty Easy

Pesce spada is my daughter Rosie’s favourite fish. I’m not sure if it is her image of this fearless fish, with a built in weapon, patrolling the Tyrrhenian sea or the juicy white steaks that tickle her fancy more. In this recipe we have paired it with lemon olive oil for a truly Sicilian blend of flavours.


  • Lemon - 1
  • Extra virgin olive oil with lemon – 1/3 cup
  • Salt and freshly ground pepper, to taste
  • Chopped fresh mint, plus sprigs for garnish – ¼ cup
  • Large garlic cloves – 2 chopped
  • Thin swordfish steaks – 4 each about 6 oz/170g


Step 1
Grate the zest from the lemon, then halve the lemon and squeeze out the juice. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, salt and pepper.
Step 2
Stir in the chopped mint and garlic.
Step 3
Rinse the fish and pat dry. Place in a shallow bowl and pour the lemon mixture evenly over the top.
Step 4
Turn to coat well. Cover and refrigerate for an hour.  
Step 5
Preheat a stovetop griddle or griddle pan. Remove the fish from the marinade and place on the griddle.
Step 6
Cook, turning once, until the fish is just opaque throughout, 2 to 3 minutes per side.
Step 7
Transfer the fish to warmed individual plates and garnish with the mint sprigs and lemon slices and lemon olive oil. Serve immediately.