Photography by David Loftus
Grilled swordfish, green beans and spicy tomato salsa
First of all, prepare your olive oil and lemon juice dressing and the tomato salsa. Chuck all your dressing ingredients into a jam jar, tighten the lid and shake. Mix all the salsa ingredients together, season to taste and put to one side.Rub the swordfish steaks with a little bit of olive oil, salt and freshly ground black pepper. Place on a very hot ridged griddle pan or barbecue and char for 2 minutes on each side. Remove from the pan. Lightly dress the beans and salad leaves with the olive oil and lemon juice dressing. Rip up the swordfish and place it in and among the beans and salad leaves. Smear over the spicy tomato salsa before serving.
• from Return Of The Naked Chef
Comments
qoiru [Visitor]
Fri 14 Dec 2007 @ 04:12
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bek payne [Visitor]
Fri 21 Dec 2007 @ 08:11
hi can you please send me the recieps that you had on your tv show on the 20th of december on foxtel on ur show jamie at home. MY mum is ahuge fan of show and would really like the recipes. thank you.
catalion [Visitor]
Sun 11 May 2008 @ 09:25
hello
I like verry much oyster and i eating uncooked
do you now a recipes for oyster
I like verry much oyster and i eating uncooked
do you now a recipes for oyster
Tiberius [Visitor]
Thu 29 May 2008 @ 15:24
you really shouldn't be using this recipe as Swordfish are in great decline and will soon become endangered!
Tim [Visitor]
Sun 13 Jul 2008 @ 00:03
Hey Tiberius,
We don't tell you how you should be living your life and what you should be eating, so can it.
We don't tell you how you should be living your life and what you should be eating, so can it.
margaret lamb [Visitor]
Sun 27 Jul 2008 @ 12:39
Did I dream this or was there a recipe for slow cooked lamb shoulder using a whole head of garlic and tinned plum tomatoes?
if so where can I find it please.
going strong at almost eighty seven and really enjoy my food especially in your recipes; could you consider some for those who live alone?
if so where can I find it please.
going strong at almost eighty seven and really enjoy my food especially in your recipes; could you consider some for those who live alone?
neil [Visitor]
Thu 07 Aug 2008 @ 04:13
Hi,
Liked the recipe for swordfish. I made a similar meal recently only left out the anchovies and cucumber. I also marinated the fish in the salsa for 6 hours then while charring the fish I cooked the salsa with some tomato puree added and served it hot over the steak.
DELICIOUS
Liked the recipe for swordfish. I made a similar meal recently only left out the anchovies and cucumber. I also marinated the fish in the salsa for 6 hours then while charring the fish I cooked the salsa with some tomato puree added and served it hot over the steak.
DELICIOUS
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ingredients
for the olive oil and lemon juice dressing:
• 2 tablespoons lemon juice
• 5 tablespoons olive oil
• salt and freshly ground black pepper to taste
for the tomato salsa:
• 2 good handfuls of really ripe plum tomatoes, deseeded and finely chopped
• 1 good handful of small capers, soaked and drained
• 2 small shallots or ½ a red onion, finely chopped
• ½ a clove of garlic, finely chopped
• 1 good handful of parsley, finely chopped
• a couple of swigs of balsamic vinegar, to taste
• 6–8 lugs of olive oil
• dried chilli flakes, to taste
• 4 anchovy fillets, finely chopped
• ½ a cucumber, peeled, deseeded and finely diced
• 4 x 170–225g/6–8oz swordfish steaks (1cm/½ inch thick)
• olive oil
• salt and freshly ground black pepper
• 5 handfuls of mixed salad leaves (watercress, rocket, radicchio, chicory, dandelion)
• 2 handfuls of green beans, cooked until tender
• 2 tablespoons lemon juice
• 5 tablespoons olive oil
• salt and freshly ground black pepper to taste
for the tomato salsa:
• 2 good handfuls of really ripe plum tomatoes, deseeded and finely chopped
• 1 good handful of small capers, soaked and drained
• 2 small shallots or ½ a red onion, finely chopped
• ½ a clove of garlic, finely chopped
• 1 good handful of parsley, finely chopped
• a couple of swigs of balsamic vinegar, to taste
• 6–8 lugs of olive oil
• dried chilli flakes, to taste
• 4 anchovy fillets, finely chopped
• ½ a cucumber, peeled, deseeded and finely diced
• 4 x 170–225g/6–8oz swordfish steaks (1cm/½ inch thick)
• olive oil
• salt and freshly ground black pepper
• 5 handfuls of mixed salad leaves (watercress, rocket, radicchio, chicory, dandelion)
• 2 handfuls of green beans, cooked until tender
