Grilled Swordfish with Tomato & Caper Salad

• 2garlic cloves, minced
• Fine salt, to taste
• 1 tspdried oregano
• 3 tbspolive oil
• 2swordfish steaks, about 180 g each
• 30 mllemon juice
• 300 gvine tomatoes, diced
• ½red onion, very finely diced
• 1 tspred wine vinegar
• 2 tbspextra virgin olive oil
• 2 tbspcapers, roughly chopped
• 15 gbasil leaves, torn, divided
• 100 grocket, optional (optional)
• Finely grated lemon zest (2 g)
• Black pepper, to taste

Method

1. 1Mix 2 tablespoons of the olive oil with the lemon zest, half the lemon juice, garlic and dried oregano. Rub all over the swordfish steaks and season generously with salt and pepper. Set aside for 10 minutes to take on the flavours.
2. 2Toss the tomatoes, capers, red onion and half the basil with the extra virgin olive oil, red wine vinegar and remaining lemon juice. Season with salt and pepper and leave for at least 5 minutes; the tomatoes will start to release their juices and the onion will soften.
3. 3Heat a griddle pan or heavy frying pan over the highest heat until smoking. Brush with the remaining tablespoon of olive oil.
4. 4Grill the swordfish for 3–4 minutes per side, until the centre is opaque and separates into flakes, with clear griddle marks. Swordfish dries quickly, so pull it off the moment it's just cooked through.
5. 5Rest the steaks for 2 minutes on a warm plate.
6. 6Serve the swordfish with the tomato and caper salad and its dressing. Finish with the reserved torn basil and add the optional rocket if using.

Per serving

kcal

565

protein

35.3g

fibre

4.3g

carbs

14.5g

fat

42.2g