Char-grilled swordfish steaks with salsa fresca

Ingredients (serves 4)

  • 4 swordfish steaks, each weighing about 175g/6oz
  • olive oil for brushing
  • salt and freshly ground black pepper

For the Salsa:

  • 1 green chilli, seeded and finely chopped
  • 1 avocado, cut into 5mm/¼in dice
  • 2 garlic cloves, finely chopped
  • 3 spring onions, thinly sliced
  • ½ cucumber, cut into 5mm/¼in dice
  • 1 tbsp fresh coriander, roughly chopped

For the Sauce:

  • 4 green olives
  • 4 heaped tbsp olive oil mayonnaise
  • 50ml/2fl oz double cream
  • 120ml/4fl oz water

How to:

  1. Keep all the prepared salsa ingredients cold, and separate until just before serving, then quickly mix them together in a bowl and divide between 4 plates.
  2. Cut the olive flesh from the stone in strips then cut these strips into thin pine needle sized shards. In a small pan, mix the mayonnaise, cream and warm water with the olive shards then warm through – the sauce should be served warm not hot.
  3. Light the barbecue or heat a ribbed grill pan. Season the swordfish steaks with salt and pepper and brush with olive oil. Grill for about 3 minutes on each side.
  4. Serve with a portion of salsa and some of the sauce spread over the steaks and around the plates.

Recipe via the BBC


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