Swordfish, like tuna and marlin, are very meaty fish that don’t benefit from being overcooked. The topping works well, with the citrus flavors cutting through the richness of the fish.
- 1 extra-virgin olive oil
- Zest and juice of 1 lemon
- Zest of ½ navel orange
- 1 mild long red chile, seeded and diced finely
- 2 scallions, chopped finely
- 1 clove garlic, chopped finely
- 1 1/2 Lilliput (baby) capers, drained and rinsed
- 8 pitted Kalamata olives in brine, rinsed and chopped finely
- 1 chopped mint
- 2 chopped chives
- Salt and pepper, to taste
- 1 new potatoes
- 11 broccoli florets
- Olive oil cooking spray
- Four 6-ounce swordfish steaks
Combine the extra-virgin olive oil, lemon zest and juice, orange zest and juice, chile, scallions, garlic, capers, olives, mint, and chives in a bowl and leave the flavors to develop for 20 minutes. Season with salt and pepper, to taste.
Meanwhile, bring a pot of water to boil over high heat. Cook the new potatoes for 12-15 minutes until nearly tender, then add the broccoli and cook for another 4 minutes. Carefully drain and season with salt and pepper, to taste. Keep warm.
Heat a griddle pan or large frying pan over high heat until almost smoking. Season the swordfish with salt and pepper, to taste, and spray a fine mist of olive oil over the surface of the fish. Cook for 1 minute on each side.
Turn off the heat and allow the steaks to sit for 3 minutes in the residual heat. Serve with the new potatoes and broccoli, with the citrus salsa scattered over the fish.