grilled swordfish, green beans and spicy tomato salsa
Why I Love This Recipe
Ingredients You'll Need
For the olive oil and lemon juice dressing
• 2 tablespoons lemon juice
• 5 tablespoons olive oil
• salt and freshly ground black pepper to taste
For the tomato salsa
• 2 good handfuls of really ripe plum tomatoes, deseeded and finely chopped
• 1 good handful of small capers, soaked and drained
• 2 small shallots or ½ a red onion, finely chopped
• ½ a clove of garlic, finely chopped
• 1 good handful of parsley, finely chopped
• a couple of swigs of balsamic vinegar, to taste
• 6–8 lugs of olive oil
• dried chilli flakes, to taste
• 4 anchovy fillets, finely chopped
• ½ a cucumber, peeled, deseeded and finely diced
• 4 x 170–225g/6–8oz swordfish steaks (1cm/½ inch thick)
• olive oil
• salt and freshly ground black pepper
• 5 handfuls of mixed salad leaves (watercress, rocket, radicchio, chicory, dandelion)
• 2 handfuls of green beans, cooked until tender
Directions
First of all, prepare your olive oil and lemon juice dressing and the tomato salsa. Chuck all your dressing ingredients into a jam jar, tighten the lid and shake. Mix all the salsa ingredients together, season to taste and put to one side.
Rub the swordfish steaks with a little bit of olive oil, salt and freshly ground black pepper. Place on a very hot ridged griddle pan or barbecue and char for 2 minutes on each side. Remove from the pan. Lightly dress the beans and salad leaves with the olive oil and lemon juice dressing. Rip up the swordfish and place it in and among the beans and salad leaves. Smear over the spicy tomato salsa before serving.
