THE CAPER-CHARRED REEF

(Our Play on Swordfish with Anchovy & Capers)

THE CAPER-CHARRED REEF

Ingredients: 2 Swordfish steaks, 4 Anchovy fillets, 2 tbsp Capers, 1 tsp Black pepper, 1 tsp Dried Oregano, 3 tbsp Olive oil, 1 Lemon (juiced)...

Ingredients

  • 2 Swordfish steaks
  • 4 Anchovy fillets
  • 2 tbsp Capers
  • 1 tsp Black pepper
  • 1 tsp Dried Oregano
  • 3 tbsp Olive oil
  • 1 Lemon (juiced)

Cooking Method

  1. The Scorch Sear swordfish on maximum heat for 3 minutes per side until charred and firm; remove.
  2. The Architect Add anchovies and capers to the pan; stir until anchovies melt into a paste.
  3. The Bloom Add oregano and pepper with a 20ml splash of sherry to form an aromatic fire-oil.
  4. The Marriage Stir in the lemon juice; pour the hot umami silk over the fish.
  5. The Final Flourish Top with a massive hit of fresh raw parsley.

Cuisine: Spanish

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