Recipes

Seared swordfish steaks with salmoriglio and tomato and pepper salad

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Ingredients

For the salmoriglio

For the swordfish

For the salad dressing

For the salad

  • 500g/1lb 2oz ripe and juicy tomatoes, skinned, seeds removed, chopped
  • 2 red peppers, roasted, peeled, seeds and stalk removed, cut into strips
  • 1 small red onion, finely chopped
  • 60g/2½oz preserved lemon, rinsed, flesh removed and discarded, skin chopped into small pieces
  • 2 tbsp chopped fresh coriander