Swordfish Caesar Salad

Cook Time 1 hour

Servings 4


2 x 120g fillets swordfish

140ml grapeseed oil

¾ cup of loosely packed fresh breadcrumbs

1 small garlic clove, peeled

20g Parmesan, finely grated

1 tsp Dijon mustard

2 egg yolks

1½ tsp red wine vinegar

½ radicchio, leaves separated and torn

4 good quality anchovy fillets


Heat 2 tablespoons of the oil in a medium pan over medium heat and add the breadcrumbs. Toss to coat in oil and cook for 4-5 minutes. Regularly checking and tossing a few times to ensure the breadcrumb mixture is crisp and evenly golden. Drain on paper towel.

For the dressing, combine 3 anchovies, garlic, Parmesan, mustard and yolks in a jug and blend with a hand-held blender. With the motor running, slowly drizzle in the remaining oil (reserve a tablespoon). Once the dressing is thick and creamy, mix in the vinegar and season with salt and pepper to taste. If too thick add a splash of water.

Oil and season the swordfish and sear for 1-2 minutes on each side (I like it to be still slightly rare in the centre but if you want you can cook it a little longer). Rest for a minute and slice.

To assemble, toss radicchio leaves with the sliced fish, a few tablespoons of the dressing and some of the breadcrumbs. To garnish, sprinkle over remaining breadcrumbs and torn anchovies.


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