a handful each of parsley, basil, mint and tarragon
2 tablespoons capers
1 garlic clove, crushed
2 tablespoons olive oil
4 swordfish steaks, about 150 g (5 oz) each
juice of 1 lemon
salt and pepper
crisp green salad, to serve
Whisk together the mustard and 250 ml (8 fl oz) of the extra-virgin olive oil in a bowl until they have emulsified. Stir in the anchovies.
Chop the herbs and capers together and then add these to the oil mixture along with the crushed garlic. Gradually add more of the extra-virgin olive oil until the sauce has a spooning consistency.
Heat a griddle pan until hot. Brush the swordfish steaks on both sides with the olive oil and season well. Griddle the steaks for 2–3 minutes on each side, or until cooked through but still very moist.
Add the lemon juice to the salsa verde and serve spooned over the griddled fish with a crisp green salad.