Lemon Swordfish Steak

Sicily, homeland of the fragrant fruit our lemon juice is made from, offers a cornucopia of culinary delights, including the much prized swordfish.

This fish is excellent for low-calorie diets and in case of hypertension-related conditions, but should not be frequently consumed by pregnant women and children due to its high mercury content.

(for 2 servings)

  • 2 swordfish steaks
  • 1 clove garlic
  • capers
  • parsley
  • oregano
  • 5 tablespoons LIMMI lemon juice
  • extra-virgin olive oil to taste
  • salt and pepper to taste
  • white wine (for deglazing)


Heat a little bit of oil in a pan, with an unpeeled garlic clove. When the oil is hot, add the fish, and lightly sear it on both sides. Deglaze the pan with the wine. Add salt, pepper, and capers.

Lower the heat to medium, add a small amount of water and LIMMI lemon juice.  Cook for another 5 minutes, and then add the parsley and oregano.

Serve with mint flavored grilled eggplant or, if you prefer, with basil flavored cherry tomatoes.