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