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Seared swordfish steaks with salmoriglio and tomato and pepper salad (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

less than 10 mins

















Ingredients



For the salmoriglio6 tbsp extra virgin olive oil3 tbsp water1½ tbsp lemon juicepinch salt1 garlic clove, very finely chopped1 tbsp chopped fresh oregano1 tbsp chopped fresh celery herb or celery leaves (optional)1 tbsp chopped fresh flatleaf parsleyFor the swordfish4 x 200g/7oz swordfish steaks (about 2cm/1in thick)olive oilpeperoncini or crushed dried chilliessalt and freshly ground black pepperFor the salad dressing1½ tbsp lemon juice3 tbsp extra virgin olive oil1 medium-hot red chilli, seeds removed, finely chopped1 garlic clove, finely choppedsalt and freshly ground black pepperFor the salad500g/1lb 2oz ripe and juicy tomatoes, skinned, seeds removed, chopped2 red peppers, roasted, peeled, seeds and stalk removed, cut into strips1 small red onion, finely chopped60g/2½oz preserved lemon, rinsed, flesh removed and discarded, skin chopped into small pieces2 tbsp chopped fresh coriander



Method



1. Preheat a griddle pan until very hot, or preheat the barbecue, allowing the flames to die down (approximately 40 minutes).2. For the salmoriglio, place the oil and water into a bowl and whisk together until thick and emulsified.3. Add the lemon juice and a pinch of salt, to taste.4. Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir well.5. For the swordfish, brush the swordfish generously with oil and season well with peperoncini or crushed dried chilli and salt and freshly ground black pepper.6. Place the swordfish onto the griddle pan or barbecue and cook for four minutes on each side, or until completely cooked through.7. For the dressing, place the lemon juice and olive oil into a clean bowl and mix well.8. Add the red chilli, garlic and season, to taste, with salt and freshly ground black pepper. 9. To serve, place the swordfish steaks onto four plates and drizzle over the salmoriglio. Place a large spoonful of the chopped tomatoes next to each portion of swordfish. 10. Top each pile of tomatoes with a little of the sliced roasted peppers, followed by some red onion and a sprinkle of preserved lemon pieces.11. Drizzle the dressing over the tomato salad and sprinkle over the chopped coriander.