Grilled swordfish steak with salsa verde and roast tomatoes
SERVES 4
Preparation 10 minutes
Cooking 20 minutes
4 swordfish steaks
200g small tomatoes on the vine
for the salsa verde
2 small handfuls parsley
1 small handful mint
1 small handful basil
1 clove garlic
1½ tbsp capers
1 tsp wholegrain mustard
100ml extra-virgin olive oil
juice of 1 lemon
Preheat the oven to 200ºC/Gas Mark 6. Place the vine tomatoes in an ovenproof dish, drizzle with olive oil and season well. Put in the oven for 15-20 minutes
Finely chop the herbs, garlic and capers, or blitz them in a food processor. Add the remaining ingredients to the herby mixture, along with the olive oil and blitz again to mix thoroughly.
Warm a griddle pan over a medium heat and add the swordfish or place on a barbecue. Cook for 5 minutes, turnover and cook for a further 5 on the other side.
Serve the steaks hot with the salsa verde spooned over the top. Remove the tomatoes from the oven and place a branch on each plate.
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