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6 Swordfish steaks
Coarsely ground black pepper
6 tbsp olive oil
2 tbsp lemon juice
2 tbsp freshly chopped oregano or 2 tsp dried
Sauce
25g/1 oz unsalted butter
1 tbsp olive oil
3 tbsp finely chopped shallots
2 tbsp red wine
1 tbsp sherry vinegar
550g/1 lb plum tomatoes peeled/deseeded/diced
1 tbsp shredded fresh basil leaves
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1 Sprinkle swordfish steaks with pepper on both sides. Combine oil, lemon juice and chopped oregano in a dish large enough to take the steaks in a single layer and stir to blend.
2 Add the steaks, coating both sides with marinade. Set aside at room temperature for at least one hour turning them once or twice.
3 Either pre-heat grill or fire-up the BBQ
4 In a medium frying pan melt butter with the oil until sizzling, add the shallots and cook until soft.
5 Add wine and vinegar and reduce over a high heat, keep stirring for 1 minute. Reduce the heat and add tomatoes and simmer for 5 to 6 minutes or until most of the liquid is evaporated. Stir in shredded basil, season with salt and pepper and keep warm while cooking the swordfish steaks.
6 Cook the steaks over medium-hot coals or under the grill for 4 minutes each side. Serve with Lemon Rice or baked potatoes and a green salad. |
