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Sword fish with lemon olive oil

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.


  • Serves 4


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


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