Grilled swordfish steak with salsa verde and roast tomatoesSERVES 4 Preparation 10 minutes Cooking 20 minutes4 swordfish steaks200g small tomatoes on the vinefor the salsa verde2 small handfuls parsley 1 small handful mint 1 small handful basil 1 clove garlic1½ tbsp capers1 tsp wholegrain mustard100ml 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 minutesFinely 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.
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 minutesFinely 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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Thanks for checking in..please make it short and sweet.