Grilled Swordfish with Charred Tomato, Caper & Herb Salad
Griddled swordfish with charred tomatoes and capers, minced with parsley and mint, dressed with lemon and olive oil.
- 280 g Swordfish steaks
- 250 g Cherry tomatoes
- 30 g Capers in brine
- 60 g Red onion
- 20 g Fresh parsley
- 15 g Fresh mint
- 60 ml Extra virgin olive oil
- 1 whole Lemon
- 1 whole Garlic clove
- 3 g Sea salt
- 2 g Black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Pat swordfish steaks dry with kitchen paper and season both sides with sea salt and black pepper.
- Step 2
Heat a griddle or grill pan over high heat until smoking. Brush lightly with olive oil.
- Step 3
Grill swordfish for 3-4 minutes per side until charred and cooked through. Transfer to a warm plate and rest for 2 minutes.
- Step 4
In the same hot pan, add cherry tomatoes and char for 2-3 minutes, shaking occasionally until blistered.
- Step 5
Finely mince garlic and red onion together. Combine in a bowl with charred tomatoes, capers, fresh parsley, and fresh mint.
- Step 6
Whisk together 45 ml extra virgin olive oil with juice of half the lemon. Pour over tomato mixture and toss gently.
- Step 7
Divide swordfish between two plates. Spoon charred tomato salad alongside. Drizzle with remaining olive oil and garnish with lemon wedges.
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