All the flavours associated with Southern Italy make this dish vibrant, tart, slightly spicy & this perfectly balances the smokiness of the chargrilled meaty Swordfish. Fresh Tuna or even Mackerel will work well as a substitute with this dish. The tomato vinaigrette can also be made well in advance and stored to have either warm or cold with the Fish. I also love the tomato vinaigrette spread over a heavily grilled piece of our own sourdough bread from The Pastificio (Click link for more info)!
Ingredients; (Serves 2)
2x 8oz Swordfish loin steaks
1 medium zucchini, shaved thinly lengthways
200g very ripe vine tomatoes
3 cloves diced garlic
2 medium shallots, diced
1 red chilli, chopped finely
1 tb sp toasted & crushed fennel seeds
Zest & juice 1 lemon
2 tb sp picked basil
1 tb sp small mint leaves
50mls extra virgin olive oil
50mls balsamic vinegar
1 tb sp caster sugar
Sea salt & freshly grd black pepper to season
- Firstly make the tomato vinaigrette, heat a wide saute pan over a medium heat, add olive oil, garlic, chilli & cook until softened but not coloured.
- Add shallots, fennel seeds, tomatoes & allow to stew until the tomatoes have become a pulp.
- Add balsamic vinegar, allow to cook until the liquid has evaporated & the sauce coats the back of a spoon.
- Adjust seasoning with salt, pepper & a little sugar to taste to cut the tartness.
- Remove from heat & once cooled add half the finely grated lemon zest, half the lemon juice & half the torn basil.
- Heat a chargrill pan (or ideally barbeque) until smoking hot, lightly rub a little olive oil on the Fish, season generously & place on the chargrill. Allow to cook for 1-1.5 mins before turning 90 degrees to achive a criss cross bar marking on both sides.
- While the Fish is cookimg place the zucchini in a mixing bowl, add a pinch of sea salt, the remaining lemon juice & zest & give a light toss.
- Assemble the dish by spooning the vinaigrette on to a bowl or plate, arrange the pickled zucchini over & add the Fish.
- Finish the dish by tearing over fresh basil, the mint leaves & a generous dressing of extra virgin oil.