Swordfish steaks with crisp capers
- Dust the dried capers with flour. Heat a small frying pan, add olive oil and fry the floured capers for 2 to 3 minutes until crisp and golden brown. Drain on paper towels.
- Make a dressing by combining lemon juice and zest out of a lemon, extra-virgin olive oil and dill. Season with salt and pepper to taste.
- Cook the fish (4 x 150g broadbill (swordfish) or kingfish) steaks in the same heated pan for 3 to 4 minutes on each side, depending on thickness of fish, until browned and cooked through. Drizzle with the dressing and serve scattered with fried capers. Serve with lemon wedges on the side to squeeze over.