Barbecued swordfish with salsa verde

Fresh mild herbs, blended with the sharp flavour of lemon, bring out the best in this aromatic fish dish.

Recipe «Barbecued swordfish with salsa verde» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 100ml extra virgin olive oil, 2 tbsp fresh lemon juice, 2 garlic cloves, crushed, 6 swordfish steaks, 1 cup fresh continental parsley leaves , 1/2 cup fresh mint leaves, 1/2 cup fresh basil leaves, 4 anchovies, drained , 1 tsp finely grated lemon rind, 2 tsp Dijon mustard, Olive oil, to grease, Lemon wedges, to serve.

Ingredients:

• 100ml extra virgin olive oil 
• 2 tbsp fresh lemon juice 
• 2 garlic cloves, crushed 
• 6 swordfish steaks 
• 1 cup fresh continental parsley leaves 
• 1/2 cup fresh mint leaves 
• 1/2 cup fresh basil leaves 
• 4 anchovies, drained 
• 1 tsp finely grated lemon rind 
• 2 tsp Dijon mustard 
• Olive oil, to grease 
• Lemon wedges, to serve 

Instructions

1. Combine 1 tablespoon each of the extra virgin olive oil and lemon juice, and half of the garlic in a large shallow glass or ceramic dish. Add the fish and season with salt and pepper. Turn to coat the fish in the lemon mixture. Cover with plastic wrap and set aside for 10 minutes to marinate.
2. Meanwhile, place the parsley, mint, basil, anchovies, lemon rind and remaining garlic in the bowl of a food processor and process until coarsely chopped. Add the mustard, remaining extra virgin olive oil and lemon juice, and process until smooth. Season with salt and pepper.
3. Brush a barbecue grill or chargrill with the oil to grease. Preheat on high. Drain the swordfish, reserving marinade. Cook the swordfish, basting with reserved marinade, for 2 minutes each side for medium or until cooked to your liking.
4. Divide swordfish among serving plates and drizzle over salsa verde. Serve with lemon wedges and the crouton salad.