THE DAIRY KITCHEN
Swordfish with Sicilian Tomato, Olive and Chilli Pecorino Salad
By THE DAIRY KITCHEN
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.
Ingredients500g 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
If fresh oregano isn't available, use fresh basil.
- Toss tomatoes, capers, olives, oregano, olive oil and vinegar in a large bowl, season to taste.
- Coat swordfish in extra olive oil and pan-fry over medium-high heat for 2-3 minutes each side until just cooked through.
- To serve, arrange a fish fillet on each serving plate, top with tomato salad and adorn with shavings of chilli pecorino.