For ➍for the salmoriglio:
6 tbs extra virgin olive oil
3 tbs water
1½ tbs lemon juice
pinch salt
1 garlic clove, very finely chopped
1 tbs chopped fresh oregano
1 tbs chopped fresh celery herb or celery leaves (optional)
1 tbs chopped fresh flatleaf parsley
for the swordfish:
4 x 200 g swordfish steaks (about 2 cm thick)
olive oil
peperoncini or crushed dried chillies
salt & freshly ground black pepper
for the salad dressing:
1½ tbs lemon juice
3 tbs extra virgin olive oil
1 medium-hot red chilli, seeds removed, finely chopped
1 garlic clove, finely chopped
salt & freshly ground black pepper
for the salad:
500 g ripe & juicy tomatoes, skinned, seeds removed, chopped
2 red peppers, roasted, peeled, seeds & stalk removed, cut into strips
1 small red onion, finely chopped
60 g preserved lemon, rinsed, flesh removed & discarded, skin chopped into small pieces
2 tbs chopped fresh coriander
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.
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.
Read a similar recipe for Sicilan swordfish and its salmoriglio.
Read tip on grilling and marinating swordfish.
