Swordfish-like steak with crispy capers from Dining In: Highly Cookable Recipes (page 200) by Alison Roman

Ingredients

marjoram

Marjoram (Origanum majorana, syn. Majorana hortensis Moench, Majorana majorana (L.) H. Karst[2]) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle-eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. [Wikipedia]
anchovies
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EYB Comments

Can substitute fresh oregano or rosemary for marjoram.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute fresh oregano or rosemary for marjoram.
Mliston on April 14, 2026

Delish! Super easy and uses pantry ingredients. Will definitely make again - no notes on this one!
Jane on February 27, 2026

Really good - I’m always up for the combination of fish, capers, herbs and anchovies. Very quick to pull together. My swordfish was thick and it was perfect at 4 mins per side in a hot pan.
priscilla_w4q96q on January 30, 2026

We’ve made this several times and it comes out perfectly every time. Very easy and delicious. You can sub some dried oregano if you don’t have fresh.
Running_with_Wools on August 04, 2025

I made this but used cod for a dinner party. It was very easy and really delicious. I’ll definitely make this again.
CheesyKranskyLove on October 03, 2022

Tasty but very dependent on the quality of your swordfish
ChelseaP on May 22, 2021

This was really delicious. Cooked exactly as the recipe said to and fish was perfect.
Jviney on June 10, 2019

Excellent on my second try. I didn’t have anchovies, but the flavour was great anyway. Hot and spicy oregano from my garden and used my Thermapen to temp. So good.
westminstr on September 17, 2018

This turned out great for me. My swordfish steaks were quite thick (more than 1 inch, I'd say) and that was key to success. Thinner steaks would have dried out. Used my CI skillet and had no sticking.
Lepa on February 03, 2018

This was good and the sauce was delicious but my fish turned out a bit dry. I think I kept the heat too low and the fish didn't sear well and then I cooked it too long. Next time I might crank up the heat and cook for exactly four minutes on each side. I used rosemary because that's what I had and it was very good.