Enjoy this tasty barbecued swordfish with salsa verde.
-6 swordfish steaks
-100 ml extra virgin olive oil
-1/2 cup each of mint, basil and parsley leaves
-1 teaspoon of chopped lemon rind
-2 minced garlic cloves
-2 tablespoon of fresh lemon juice
- 2 teaspoon of Dijon mustard
-4 drained anchovies
- Tomato, mozzarella, basil and crouton salad along with olive oil and lemon wedges
-Prepare a mixture of half of the garlic paste with 1 tablespoon each of extra virgin olive oil and lemon juice in glass bowl. Put the fish and season with salt and pepper. Now coat the fish with the mixture and cover with plastic wrap and set aside for 10 minutes to marinate.
-Add all the mint, basil and parsley leaves and leftover garlic in a food processor and process until finely chopped. Put the remaining extra virgin olive oil and lemon juice with mustard and process until smooth. Add salt and pepper.
-Brush the barbecue grill with the olive oil and pre heat on high. Remove the fish from the plastic wrap and cook each side with the reserved marinade in a medium heat.
- Now place the swordfish drizzle with salsa verde and serve with lemon wedges and crouton salad.