- Swordfish Steaks – 4, boneless and about 140 gms each
- Butter – 2 tblsp
- Olive Oil – 1 tblsp
- Fresh Crusty Bread – to serve
For the Tomato and Olive Salsa
- Ripe Tomatoes – 600 gms, cored, deseeded and finely chopped
- Large Black Olives – 140 gms, stoned and cut in half
- Shallot – 1, finely chopped
- Capers in Brine – 1 tblsp, rinsed and dried
- Fresh Basil Leaves – 3 tblsp, finely shredded
- Salt and Pepper
- Extra Virgin Olive Oil – 4 tblsp
- Red Wine Vinegar – 1 tblsp
- To make the tomato and olive salsa, whisk the olive oil and vinegar together in a large bowl.
- Gently stir in the tomatoes, olives, shallots and capers with salt and pepper to taste.
- Cover and chill until required.
- Season the swordfish steaks on both sides with salt.
- Melt the butter with the oil in a large frying pan.
- Add the swordfish steaks to the pan in a single layer and fry for 5 minutes or until golden brown.
- Carefully turn the fish over and continue frying for about 3 minutes longer until the fish is cooked through and flakes easily.
- Remove the fish from the pan and set aside to cool completely.
- Cover and chill for at least 2 hours.
- When ready to serve, remove the fish from the fridge at least 15 minutes in advance.
- Stir the basil into the salsa, then adjust the seasoning if necessary.
- Break the swordfish into large flakes and gently stir into the salsa.
- Take care not to break up the fish too much.
- Arrange the fish salad in bowls, spooning over any of the leftover juices.
- Serve with slices of fresh crusty bread.