Step 1

Clean spring onions and cut in half lengthwise. Wash zucchini and cut into chunks. Brown both in a pan with a little oil for 5-6 minutes. Add 2-3 Tbsp. vinegar and let evaporate. Season with salt and pepper.

Step 2

Heat 1-2 Tbsp. oil in a pan over medium-high heat. Season swordfish fillets with salt and pepper. Add swordfish to pan. Cook until browned around 3 minutes per side. Let rest for a couple of minutes. Slice and serve with vegetables. Garnish with chopped pistachio nuts and grated lemon zest to taste.