Herby roast swordfish steaks

I know. I said I would stop the Essex Road Recipe project in protest at the closing of the Market Garden. But we just ate the swordfish steaks that I bought in Steve Hatt yesterday and they were so delicious I just have to share. Also very simple to cook.

Ingredients for 3 people

3 swordfish steaks, skin on

1 cup of coriander leaf

Half a green chili.

About 2 cm lemon grass stalk.

2 cloves garlic

Generous pinch of salt

juice of half a lemon

What to do:

Preheat your oven to 425ºF, 220ºC, gas mark 7

Finely chop the coriander leaf, chili, lemon grass, and garlic. Mix with the salt and lemon juice in a small bowl.

Drizzle a little olive oil in the bottom of an ovenproof dish, place the swordfish steaks in the dish then turn them over so that both sides are lightly oiled.

Spoon the herby, lemony mix onto each steak like this:


Place in the preheated oven for 20 minutes

Pop the dish under a hot grill for a further 3-4 minutes to brown one side of the steaks.

I served with potatoes and tenderstem broccoli.


P.S. I’m now buying my fruit and veg at one of the stalls in Chapel Market here in Islington. Another independent family business which is great value and features excellent banter.


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