Seared swordfish steaks with salmoriglio recipe
Seared swordfish steaks with salmoriglio and tomato and pepper salad Rick Stein's swordfish recipes from Saturday Kitchen is a new one to try. 6 tbsp extra virgin olive oil3 tbsp water1½ tbsp lemon juicepinch salt1 garlic clove, very finely chopped1 tbsp chopped fresh oregano1 tbsp chopped fresh celery herb or celery leaves (optional)1 tbsp chopped fresh flatleaf parsley 6 tbsp extra virgin olive oil 3 tbsp water 1½ tbsp lemon juice pinch salt 1 garlic clove, very finely chopped 1 tbsp chopped fresh oregano 1 tbsp chopped fresh celery herb or celery leaves (optional) 1 tbsp chopped fresh flatleaf parsley 4 x 200g/7oz swordfish steaks (about 2cm/1in thick)olive oilpeperoncini or crushed dried chilliessalt and freshly ground black pepper 4 x 200g/7oz swordfish steaks (about 2cm/1in thick) olive oil peperoncini or crushed dried chillies salt and freshly ground black pepper 1½ tbsp lemon juice3 tbsp extra virgin olive oil1 medium-hot red chilli, seeds removed, finely chopped1 garlic clove, finely choppedsalt and freshly ground black pepper 1½ tbsp lemon juice 3 tbsp extra virgin olive oil 1 medium-hot red chilli, seeds removed, finely chopped 1 garlic clove, finely chopped salt and freshly ground black pepper 500g/1lb 2oz ripe and juicy tomatoes, skinned, seeds removed, chopped2 red peppers, roasted, peeled, seeds and stalk removed, cut into strips1 small red onion, finely chopped60g/2½oz preserved lemon, rinsed, flesh removed and discarded, skin chopped into small pieces2 tbsp chopped fresh coriander 500g/1lb 2oz ripe and juicy tomatoes, skinned, seeds removed, chopped 2 red peppers, roasted, peeled, seeds and stalk removed, cut into strips 1 small red onion, finely chopped 60g/2½oz preserved lemon, rinsed, flesh removed and discarded, skin chopped into small pieces 2 tbsp chopped fresh coriander Method Preheat a griddle pan until very hot, or preheat the barbecue, allowing the flames to die down (approximately 40 minutes).For the salmoriglio, place the oil and water into a bowl and whisk together until thick and emulsified.Add the lemon juice and a pinch of salt, to taste.Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir well.For the swordfish, brush the swordfish generously with oil and season well with peperoncini or crushed dried chilli and salt and freshly ground black pepper.Place the swordfish onto the griddle pan or barbecue and cook for four minutes on each side, or until completely cooked through.For the dressing, place the lemon juice and olive oil into a clean bowl and mix well.Add the red chilli, garlic and season, to taste, with salt and freshly ground black pepper. To serve, place the swordfish steaks onto four plates and drizzle over the salmoriglio. Place a large spoonful of the chopped tomatoes next to each portion of swordfish. Top each pile of tomatoes with a little of the sliced roasted peppers, followed by some red onion and a sprinkle of preserved lemon pieces.Drizzle the dressing over the tomato salad and sprinkle over the chopped coriander. Preheat a griddle pan until very hot, or preheat the barbecue, allowing the flames to die down (approximately 40 minutes). Preheat a griddle pan until very hot, or preheat the barbecue, allowing the flames to die down (approximately 40 minutes). For the salmoriglio, place the oil and water into a bowl and whisk together until thick and emulsified. For the salmoriglio, place the oil and water into a bowl and whisk together until thick and emulsified. Add the lemon juice and a pinch of salt, to taste. Add the lemon juice and a pinch of salt, to taste. Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir well. Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir well. For the swordfish, brush the swordfish generously with oil and season well with peperoncini or crushed dried chilli and salt and freshly ground black pepper. For the swordfish, brush the swordfish generously with oil and season well with peperoncini or crushed dried chilli and salt and freshly ground black pepper. Place the swordfish onto the griddle pan or barbecue and cook for four minutes on each side, or until completely cooked through. Place the swordfish onto the griddle pan or barbecue and cook for four minutes on each side, or until completely cooked through. For the dressing, place the lemon juice and olive oil into a clean bowl and mix well. For the dressing, place the lemon juice and olive oil into a clean bowl and mix well. Add the red chilli, garlic and season, to taste, with salt and freshly ground black pepper. Add the red chilli, garlic and season, to taste, with salt and freshly ground black pepper. To serve, place the swordfish steaks onto four plates and drizzle over the salmoriglio. Place a large spoonful of the chopped tomatoes next to each portion of swordfish. To serve, place the swordfish steaks onto four plates and drizzle over the salmoriglio. Place a large spoonful of the chopped tomatoes next to each portion of swordfish. Top each pile of tomatoes with a little of the sliced roasted peppers, followed by some red onion and a sprinkle of preserved lemon pieces. Top each pile of tomatoes with a little of the sliced roasted peppers, followed by some red onion and a sprinkle of preserved lemon pieces. Drizzle the dressing over the tomato salad and sprinkle over the chopped coriander. Drizzle the dressing over the tomato salad and sprinkle over the chopped coriander.