Swordfish paillards with sage olive oil

Time 10 minutes
Yields Serves 4
Swordfish paillards with sage olive oil

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.


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.

This recipe is adapted from “New Food Fast” by Donna Hay (Whitecap Books, 1999). Have your fish market thinly slice the swordfish.

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