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Seared Swordfish Steaks with Salmoriglio and Tomato and Pepper Salad

Swordfish steaks grilled to perfection and served with a zesty herb oil and a fresh Mediterranean tomato and pepper salad.

HealthySeafoodMediterraneanHigh ProteinGluten Free
Estimated Nutrition
Calories
624.6
kcal / serving
2498.4 kcal total
Carbs
9.7g
per serving
38.6 g total
Fat
45.6g
per serving
182.4 g total
Protein
42.1g
per serving
168.2 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
60
g
Preserved Lemon
skin only, chopped into small pieces
Fruits
1.5
tbsp
Lemon Juice
for salmoriglio
1.5
tbsp
Lemon Juice
for dressing
Liquids
3
tbsp
Water
NutsSeeds
1
pinch
Salt
to taste
1
piece
Garlic
clove, very finely chopped
1
tbsp
Oregano
chopped fresh
1
tbsp
Flat leaf Parsley
fresh chopped
1
piece
Garlic
clove, finely chopped
2
tbsp
Coriander
chopped fresh
OilsFats
90
ml
Extra Virgin Olive Oil
used for salmoriglio
1
tbsp
Olive Oil
for brushing fish
45
ml
Extra Virgin Olive Oil
for dressing
Seafood
800
g
Swordfish
divided into four 200g steaks, 2cm thick
Vegetables
1
tbsp
Celery Leaves
chopped fresh
1
pinch
Chilli
peperoncini or crushed dried
1
piece
Red Chilli
medium-hot, seeds removed, finely chopped
500
g
Tomatoes
skinned, seeded, and chopped
2
piece
Red Peppers
roasted, peeled, seeded, and cut into strips
1
piece
Red Onion
small, finely chopped

Method

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