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Seared swordfish steaks with salmoriglio and tomato and pepper salad

Seared swordfish steaks with salmoriglio and tomato and pepper salad comes together with Extra Virgin Olive Oil, Water, and Fresh Celery Herb Or Celery Leaves. Keep it handy for the next time you cook it.

Ingredients

• 6 tbsp
• 3 tbsp
• 1 tbsp
• 3 tbsp

Method (preview)

1. 1

   Preheat a griddle pan until very hot, or preheat the barbecue, allowing the flames to die down (approximately 40 minutes).

2. 2

   For the salmoriglio, place the oil and water into a bowl and whisk together until thick and emulsified.

3. 3

   Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir well.

4. 4

   Place the swordfish onto the griddle pan or barbecue and cook for four minutes on each side, or until completely cooked through.

5. 5

   For the dressing, place the lemon juice and olive oil into a clean bowl and mix well.

6. 6

   Add the red chilli, garlic and season, to taste, with salt and freshly ground black pepper.

7. 7

   To serve, place the swordfish steaks onto four plates and drizzle over the salmoriglio.

8. 8

   Place a large spoonful of the chopped tomatoes next to each portion of swordfish.