- 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
- 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.