Grilled Swordfish, Warm Tomato & Balsamic Vinaigrette & Pickled Zucchini

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


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