Grilled Swordfish with Tomato & Caper Salad

Ingredients

• 2 garlic cloves, minced
• salt and black pepper
• 1 tsp dried oregano
• 3 tbsp olive oil
• 2 swordfish steaks, about 180g each
• 1 lemon, zested and juiced
• 300 g vine tomatoes, diced
• 0.5 red onion, very finely diced
• 1 tsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 2 tbsp capers, roughly chopped
• 15g fresh basil, torn
• Dressed rocket salad with shaved parmesan, to serve
• Crusty ciabatta, to serve

Method

1. Mix 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. Toss the tomatoes, capers, red onion and 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. Heat a griddle pan or heavy frying pan over the highest heat until smoking. Brush with the remaining tablespoon of olive oil.
4. Grill the swordfish for 3–4 minutes per side, until firm to the touch with clear, dark griddle marks. Swordfish dries quickly, so pull it off the moment it's just cooked through.
5. Rest the steaks for 2 minutes on a warm plate.
6. Plate the swordfish and spoon the tomato and caper salad alongside and over the top, letting the juices run onto the fish. Finish with a drizzle of extra virgin olive oil, a scatter of torn basil and a lemon wedge on the side.