Grilled swordfish with fennel, tomato, and herb salad

Marinating • 1 hour

Serves 4

1 small fresh hot red chile, seeded and finely chopped

1 tbsp capers, rinsed, gently squeezed dry, and chopped

2 tbsp olive oil, plus extra for brushing the grill

juice of 1 lemon, plus extra lemon wedges, to serve

4 swordfish steaks, 9oz (250g) each

sea salt and freshly ground black pepper

For the fennel, tomato, and herb salad:

1 fennel bulb, thinly sliced

9oz (250g) cherry tomatoes, halved

2 small fresh red chiles, seeded and thinly sliced lengthwise

½ bunch of fresh chives, cut into 1¼in (3cm) pieces

handful of fresh flat-leaf parsley leaves

4 sprigs of fresh dill, chopped

2 tbsp olive oil

juice of ½ lemon

1 garlic clove, crushed

Method:

1 Mix together the chile, capers, olive oil, and lemon juice in a wide shallow bowl. Add the swordfish steaks, and season with sea salt and black pepper. Rub the mixture over the steaks, and allow to marinate in the refrigerator for about 1 hour.

2 Heat a barbecue or charcoal grill until hot, and brush lightly with oil. Cook the fish for 2–3 minutes on each side, turning gently. Brush the cooked sides with the excess marinade. Remove from heat, and divide among 4 warm serving plates.

3 Put the salad ingredients in a serving bowl, toss gently, and serve with the fish for people to help themselves. Serve with lemon wedges for squeezing over the top.

Grilled swordfish with fennel, tomato, and herb salad