Total time: 10 minutes
Note: This recipe is adapted from "New Food Fast" by Donna Hay (Whitecap Books, 1999). Have your fish market thinly slice the swordfish.
1/4 cup fruity olive oil
About 24-30 small fresh sage leaves
4 teaspoons grated lemon zest
Cracked black pepper
4 swordfish paillards cut from steaks, each about 1/4-inch thick (about 1 3/4 pounds)
1. Heat the oil in 2 large skillets over medium heat. Divide the sage and lemon zest between the skillets, add pepper to taste and cook until the sage is crisp, 2 minutes.
2. Lightly salt the swordfish and add 2 paillards to each pan. Cook over medium-high heat until almost cooked through, 1 minute per side. Transfer the fish to warm serving plates and spoon the sage and oil mixture over the top.