Baked Swordfish Steak with Dukkah
2 swordfish steaks
Juice of three big lemons
4 tablespoons of Dukkan Egyptian Dukkah
1 tablespoon capers
Pinch of salt
¼ stick of butter OR
Combine your lemon juice, pinch of salt, capers and 4 tablespoons of Dukkan Egyptian Dukkah seasoning. Place your steaks in a bowl and cover with the marinade. Make sure that the swordfish steaks are evenly coated with the marinade. They won’t be submerged in the marinade wholly but that’s ok. Leave for about 20 minutes.
In a frying pan and on a low heat, melt enough butter or drizzle enough oil so as to ensure that the swordfish steaks can be seared on both sides evenly. Once you sear the steaks, lower the heat to low and allow to cook, making sure to spoon the juices accumulating in the pan onto the swordfish until it looks to have cooked. Be careful not to overcook it as it can become tough and chewy.
Plate each steak onto a plate and add an extra dash of Dukkan Egyptian Dukkah blend. Whether eating it with potatoes, a green salad or both, drizzle some extra olive oil and a squeeze of lemon juice on top before you start.