Dedicated to one of our Gourmed friends who has a deep appreciation for sage and its powers. The sage offers it a depth that is interesting.
A great impromptu lunch or dinner option! Serve it with salt and rosemary baked potatoes, and a lush green salad with a mild vinaigrette.
4 thin swordfish steaks
3 tbsp of fruity olive oil
2 tbsp sage leaves
2 tsp grated lemon rind
cracked black pepper
Heat olive oil in a large frying pan over medium-high heat. Add sage, lemon rind and pepper and cook for 2 minutes or until the sage is crisp.
Add swordfish to the pan and cook for one to two minutes on each side or until almost cooked through. Careful not to over cook, as this type of fish gets very dry!
Serve the swordfish with the sage oil drizzled on top.