Preheat a griddle pan until very hot or preheat a barbecue.
Whisk olive oil and water in a bowl until thick and emulsified.
Stir in lemon juice and a pinch of salt.
Add the garlic, oregano, celery leaves, and parsley to the bowl.
Brush swordfish with oil and season with chilli, salt, and pepper.
Cook swordfish for four minutes on each side until cooked through.
Combine lemon juice and olive oil in a separate bowl for the dressing.
Mix in red chilli, garlic, salt, and pepper.
Plate swordfish and drizzle with the salmoriglio sauce.
Serve with tomatoes topped with peppers, onion, and preserved lemon.
Drizzle dressing over the salad and garnish with coriander.