Swordfish With Olives and Lavender
Lavender has become a popular ingredient for flavouring both sweet and savoury dishes. In this recipe, the olives offset the lavender to create an infusion of sweet and salty.
Number of servings : 4
Prep time: 20 minutes
Cooking time: 15 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
4 swordfish steaks, 200 g (7 oz) each*
30 ml (2 tbsp) capers, rinsed and blotted dry
Extra-virgin olive oil, as required
60 ml (4 tbsp) green olives, minced
180 ml (3/4 cup) bread crumbs
5 ml (1 tsp) dried lavender flower
Salt and freshly ground pepper, to taste
Lemon wedges, as needed
- Preheat the grill. Preheat the oven to 180°C / 350°F.
- Brush the fish with oil and grill for 2 minutes on each side. Remove to a platter and set aside.
- In a skillet, sauté the capers in 45 ml (3 tbsp) of oil for about 2 minutes. Add the olives and bread crumbs. Cook 2 minutes, stirring well to coat the crumbs with oil. Add the lavender, salt and pepper and mix well.
- Pour half the mixture into a baking dish and place the fish steaks on top of it. Spread the remaining mixture over the fish. Drizzle with oil and bake about 10 minutes.
- Serve with lemon wedges.
*Shark or halibut are excellent alternatives to swordfish.