- 120ml Filippo Berio Extra Virgin Olive Oil
- 3 tbsp lemon juice
- Freshly ground black pepper
- 5 tbsp chopped parsley
- 4 tuna or swordfish steaks
- 3 tbsp capers
- Grated zest of 1 lemon
- 1 large garlic clove, chopped
- 3 anchovy fillets
Method:In a shallow dish mix 3 tbsp of the Extra Virgin Olive Oil with half of the lemon juice and 1 tbsp of the chopped parsley. Season with salt and pepper then place the fish steaks in the marinade and turn them so they are coated on each side. Cover and refrigerate for 30 minutes, turning once.
Rinse the capers and put into a small food processor with the rest of the Extra Virgin Olive Oil, parsley, lemon zest, garlic and anchovies. Pulse until the ingredients be-come a thick paste.
Place the fish steaks on a hot barbecue grill and cook for 3-4 mins on each side.
Serve the fish steaks topped with the salsa.