- 8 tbsp extra-virgin olive oil, plus extra for brushing
- 2 tbsp lemon juice
- salt and freshly ground black pepper
- 1 small handful fresh mint, finely chopped
- 1 small handful fresh marjoram leaves, finely chopped
- 1 garlic clove, very finely chopped
- 4 x 200g/7oz swordfish steaks
- 200g/7oz cherry tomatoes, halved
- 1 red pepper, cut into julienne strips
- 1 yellow pepper, cut into julienne strips
- 1 red onion, finely chopped
- 2 celery stalks, cut into julienne strips and placed in cold water until they begin to curl
- 1 large cucumber, thinly sliced
- 6 radishes, quartered
- 1 fennel bulb, trimmed, cut in half, core removed, sliced
- 10 fresh basil leaves
- 150ml/5fl oz extra-virgin olive oil
- 4 tbsp lemon juice
- 1 tsp mustard
- For the swordfish, mix the oil and lemon juice in a bowl and season well with salt and freshly ground black pepper. Add the mint, marjoram and garlic and stir to combine.
- Pour a little water into a large griddle pan with a lid, so the lines of the griddle pan are just above the water level. Place onto a high heat and bring to the boil, then turn the heat down to simmer gently.
- Pat dry the slices of swordfish with kitchen paper. Brush each slice with oil and season well with salt and freshly ground black pepper. Place the swordfish steaks onto the griddle pan, cover with the lid and cook for a couple of minutes.
- Remove the lid, brush each swordfish steak with a little more oil, then carefully turn the fish over and brush the other side with a little more oil. Cover with the lid and cook for a further 2-3 minutes, or until the swordfish is cooked to your liking.
- Remove the swordfish steaks and place onto plates with the sauce spooned around.
- For the salad, place all of the salad ingredients into a large bowl and mix well.
- For the dressing, place all of the dressing ingredients into a small clean bowl and mix well.
- Add the dressing to the salad and toss well to coat.
- Serve the salad alongside the swordfish steaks.