Griddled swordfish with tomato salad

Ingredients for 4 portions

• 2 clovesGarlic, finely chopped
• 2 tbspParsley, chopped
• 1Lemon
• 3 tbspOlive oil, for the garlic oil
• 4 steaksSwordfish, about 2 cm thick
• to tasteSalt
• 1 tbspOlive oil, for the griddle

On the side

• 4Tomatoes, sliced
• ½Yellow onion, thinly sliced
• 2 tbspOlive oil, for the salad
• 3 mlOregano

Method

1. Slice the tomatoes and arrange them on a plate with the onion on top. Drizzle with the oil, sprinkle with oregano and season with salt.
2. Squeeze the juice of half the lemon and mix it with the garlic, parsley and oil in a small bowl. Cut the rest of the lemon into wedges.
3. Pat the swordfish steaks dry with kitchen paper and season with salt.
4. Heat a griddle pan or frying pan with the oil over a high heat. Cook the swordfish for 2–3 minutes per side, until just opaque all the way through; overcooked, it turns dry.
5. Serve the swordfish with the dressing spooned over, the lemon wedges and the tomato salad.

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