THE DAIRY KITCHEN Swordfish with Sicilian Tomato, Olive and Chilli Pecorino Salad


Serves 4
Difficulty Easy
Preparation 15 MINS
Cooking 0 MINS
Swordfish is a delciously firm and oily fish, ideal for this sweet tomato and olive salad with chilli pecorino.


500g heirloom or mixed coloured tomatoes,
cut into bite size pieces
1 tablespoon salted capers, rinsed
1/2 cup mixed black olives
1/4 cup loosely packed fresh oregano leaves
1 tablespoon extra virgin olive oil
2 teaspoons red wine vinegar
salt and freshly ground black pepper
4 swordfish fillet steaks
extra virgin olive oil, for drizzling
wedge chilli pecorino, for shaving
Handy Tips
If fresh oregano isn't available, use fresh basil.


  1. Toss tomatoes, capers, olives, oregano, olive oil and vinegar in a large bowl, season to taste.
  2. Coat swordfish in extra olive oil and pan-fry over medium-high heat for 2-3 minutes each side until just cooked through.
  3. To serve, arrange a fish fillet on each serving plate, top with tomato salad and adorn with shavings of chilli pecorino.

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