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  • 4 swordfish steaks, about 200 g (7 oz) each
  • extra virgin olive oil, for brushing
  • 2 tablespoons balsamic glaze
  • salt and black pepper
  • 250 g (8 oz) fine green beans, trimmed
  • 250 g (8 oz) yellow beans, trimmed
  • 50 g (2 oz) walnuts, toasted
  • 2 tablespoons torn parsley leaves
  • 2 tablespoons torn mint leaves
  • 3 tablespoons walnut oil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1 teaspoon caster sugar
  • 1 small garlic clove, crushed

Rub the swordfish steaks with oil and season with salt and pepper.

Make the salad. Cook the beans in a saucepan of lightly salted boiling water for 3 minutes, drain well and refresh under cold water. Pat dry. Place in a bowl and add the walnuts and herbs and a little salt and pepper.

Whisk the dressing ingredients together in a bowl and season with salt and pepper. Drizzle over the salad and toss well.

Cook the swordfish steaks on a hot barbecue for 1—1½ minutes on each side. Wrap loosely in foil and set aside to rest for 3 minutes. Arrange the swordfish on plates, drizzle with the balsamic glaze and serve with the bean salad.

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