Ingredients

• 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 oil
• peperoncini or crushed dried chillies
• salt 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
• 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

Directions

• 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.