Orders placed before 12 Noon will be delivered the next day, if placed after 12 noon it will be delivered the day after. You will be sent an email the day before your delivery day. We do not deliver on Sundays or Public Holidays.


  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons chopped basil
  • 2 teaspoons drained capers, chopped
  • 2-3 whole Ancho Chiles (soaked in warm water and finely chopped)
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • Salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • Four 160 gram Swordfish steaks


  • Defrost the Swordfish Steaks in the refrigerator overnight
  • In a small bowl, mix the butter with the basil, capers, anch chiles and 1 teaspoon of the lemon juice. Season with salt and pepper, and chill
  • In a large dish, mix the olive oil with the remaining 1 tablespoon of lemon juice. Season the swordfish with salt and pepper and turn the fish in the olive oil mixture.
  • Grill the swordfish steaks over a hot fire until nicely charred on the outside and just cooked within, about 4 minutes per side. Transfer the steaks to plates, top each with a spoon full  of basil-caper butter and serve right away
  • Serve with the a crisp green salad


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