Griddled swordfish with pineapple & chilli salsa
- Preparation and cooking time
- Total time
- Ready in 30 mins, plus marinating and chilling
- More effort
- Serves 4 as a main course
- loin of swordfish , about 800g (or 4 steaks, about 180g each)
- 120ml olive oil , plus 3 tbsp for salsa
- 2 tbsp sesame oil
- juice of 2 limes
- 2large garlic cloves , lightly crushed
- 1sprig fresh rosemary
- 1 just ripe, medium-sized fresh pineapple
- 1small shallot , chopped
- 2large red chillies
- 1stick fresh lemongrass
- 4 spring onions , peeled and roughly chopped
- small piece fresh root ginger , about 20g, peeled and diced
- 10large coriander leaves
- 8large basil leaves
- STEP 1
Trim the swordfish of any fatty layers and cut out any bloodstained flesh or ask your fishmonger to do this for you. Cut into 4 chunky steaks (about 2cm thick). The thickness must be even for a perfect 'cuisson' (a chef’s term for 'doneness').
- STEP 2
In a shallow dish, mix 120ml oil, 1 tbsp sesame oil, juice of 1 lime, 1 lightly crushed garlic clove, 2 good pinches of salt and the rosemary. Put the fish steaks into the marinade, cover and chill from 1 hr to a day until ready to cook, turning them once or twice.
- STEP 3
For the salsa, peel and dice the pineapple and put two thirds of the diced flesh into a blender or food processor with 1 tsp salt, the shallot, 2 tbsp olive oil and the remaining sesame oil. Whizz until smooth.
- STEP 4
Slit the chillies open and remove seeds. Chop the flesh. Peel the lemongrass; cut the stalk into strips then dice. Place the chillies, lemongrass, 1 garlic clove and lime juice into a large mortar. Roughly crush, then work the onions and ginger in to form a paste.
- STEP 5
Finely chop the coriander leaves and shred the basil leaves. Add to the chilli mixture, then mix with the pineapple purée and the extra pineapple dice. Put in a bowl and pour over the remaining 1 tbsp oil. Cover and chill for up to a day.
- STEP 6
To cook the swordfish, heat a grill or griddle pan until really hot. Drain the steaks from the marinade and place on the griddle. Watch the flesh change from translucent to pale cream – the ‘cuisson’ – 1 min. Turn the steaks and cook for 1 more min – no more! To serve, arrange the cherry tomatoes, cucumber pappardelle and roasted lettuce on plates. Drizzle over the salsa and top with the swordfish.