Seared Swordfish and Salsa

116

Ingredients:

• 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

Method:

1. To make the tomato and olive salsa, whisk the olive oil and vinegar together in a large bowl.
2. Gently stir in the tomatoes, olives, shallots and capers with salt and pepper to taste.
3. Cover and chill until required.
4. Season the swordfish steaks on both sides with salt.
5. Melt the butter with the oil in a large frying pan.
6. Add the swordfish steaks to the pan in a single layer and fry for 5 minutes or until golden brown.
7. Carefully turn the fish over and continue frying for about 3 minutes longer until the fish is cooked through and flakes easily.
8. Remove the fish from the pan and set aside to cool completely.
9. Cover and chill for at least 2 hours.
10. When ready to serve, remove the fish from the fridge at least 15 minutes in advance.
11. Stir the basil into the salsa, then adjust the seasoning if necessary.
12. Break the swordfish into large flakes and gently stir into the salsa.
13. Take care not to break up the fish too much.
14. Arrange the fish salad in bowls, spooning over any of the leftover juices.
15. Serve with slices of fresh crusty bread.