- Yield: 4 Servings
- 4 boneless swordfish steaks, about 5 oz/140 g each
- salt and pepper
- stick of butter
- 1 tbsp olive oil
- slices of crusty bread, to serve
For the fresh tomato & olive salsa
- 4 tbsp extra-virgin olive oil
- 1 tbsp red-wine vinegar
- 1 lb 5 oz/600 g ripe, juicy beefsteak tomatoes, cored, seeded and finely chopped
- 5 oz/140 g large black olives, pitted and cut in half
- 1 shallot, finely chopped or thinly sliced
- 1 tbsp capers in brine, rinsed and dried
- salt and pepper
- 3 tbsp finely shredded fresh basil leaves
How to Make It
- To make the fresh tomato & olive salsa, whisk the olive oil and vinegar together in a bowl large enough to hold all the ingredients. Gently stir in the tomatoes, olives, shallot, and capers with salt and pepper to taste. Cover and chill until required.
- Season the swordfish steaks on both sides with salt. Melt the butter with the oil in a skillet large enough to hold the swordfish steaks in a single layer. (If you don’t have a large enough pan, cook the steaks in 2 batches.)
- Add the swordfish steaks to the pan in a single layer and fry for 5 minutes, or until golden brown, then carefully turn the fish over and continue frying about 3 minutes longer until the fish is cooked through and flakes easily. Remove the fish from the pan and set aside to cool completely. Cover and chill for at least 2 hours.
- When ready to serve, remove the fish from the fridge at least 15 minutes in advance. Stir the basil into the salsa, then adjust the seasoning if necessary. Break the swordfish into large flakes and gently stir into the salsa–take care not to break up the fish too much. Arrange the fish salad in 4 bowls, spooning over any of the left-over juices and serve with slices of crusty bread.