Special Diet

Swordfish Steaks with Basil and Pinenut Oil

cook 10 mins
  • 1 teaspoon extra virgin rapeseed oil
  • 4 swordfish steaks, about 150 g (5 oz) each
  • 250 g (8 oz) herby baby leaf salad
  • 75 g (3 oz) ready-to-eat, slow-roasted tomatoes, roughly chopped
  • salt and pepper
  • 1 small bunch of basil, leaves stripped
  • 5 teaspoons extra virgin rapeseed oil
  • 1 tablespoon toasted pine nuts
  • 1 tablespoon lemon juice
  • Rub the oil over the swordfish steaks and season generously with salt and pepper. Place on a preheated ridged griddle pan over a medium heat and cook for 5–7 minutes, turning once, until the fish is nicely charred but still slightly rare.
  • Meanwhile, to make the basil oil, put all the ingredients in a mini chopper or in a small food processor bowl and pulse to blend to a smooth paste. Season the basil oil with salt and pepper, then scrape into a small bowl. Alternatively, crush in a pestle and mortar.
  • Pile the baby leaf salad on to serving plates and scatter with the slow-roasted tomatoes. Serve alongside the griddled swordfish, with a little basil and pinenut oil drizzled over each.
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