30 mins to 1 hour
less than 10 mins
Serves 4
By Rick Stein
Ingredients
For the salmoriglio
- 6 tbsp extra virgin
olive oil - 3 tbsp water
- 1½ tbsp
lemon juice - pinch
salt - 1
garlic clove, very finely chopped - 1 tbsp chopped fresh
oregano - 1 tbsp chopped fresh
celery herb or celery leaves (optional) - 1 tbsp chopped fresh flatleaf
parsley
For the swordfish
- 4 x 200g/7oz
swordfish steaks (about 2cm/1in thick) -
olive oil - peperoncini or crushed dried chillies
- salt and freshly ground
black pepper
For the salad dressing
- 1½ tbsp
lemon juice - 3 tbsp extra virgin
olive oil - 1 medium-hot red
chilli, seeds removed, finely chopped - 1
garlic clove, finely chopped - salt and freshly ground
black pepper
For the salad
- 500g/1lb 2oz ripe and juicy tomatoes, skinned,
seeds removed, chopped - 2 red
peppers, roasted, peeled, seeds and stalk removed, cut into strips - 1 small
red onion, finely chopped - 60g/2½oz preserved lemon, rinsed, flesh removed and discarded, skin chopped into small pieces
- 2 tbsp chopped
fresh coriander
Method
-
Preheat a griddle pan until very hot, or preheat the barbecue, allowing the flames to die down (approximately 40 minutes).
-
For the salmoriglio, place the oil and water into a bowl and whisk together until thick and emulsified.
-
Add the lemon juice and a pinch of salt, to taste.
-
Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir well.
-
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.
-
Place the swordfish onto the griddle pan or barbecue and cook for four minutes on each side, or until completely cooked through.
-
For the dressing, place the lemon juice and olive oil into a clean bowl and mix well.
-
Add the red chilli, garlic and season, to taste, with salt and freshly ground black pepper.
-
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.
-
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.
-
Drizzle the dressing over the tomato salad and sprinkle over the chopped coriander.