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Seared swordfish steaks with salmoriglio and tomato and pepper salad
Fruit and vegetables
1½ tbsp
lemon juice
1
garlic
clove, very finely chopped
1 tbsp chopped fresh
celery
herb or
celery
leaves (optional)
1 tbsp chopped fresh flatleaf
parsley
1½ tbsp
lemon juice
1 medium-hot red
chilli
, seeds removed, finely chopped
1
garlic
clove, finely chopped
2 red
peppers
, roasted, peeled, seeds and stalk removed, cut into strips
1 small
red onion
, finely chopped
2 tbsp chopped
fresh coriander
Tins, packets and jars
60g/2½oz preserved lemon, rinsed, flesh removed and discarded, skin chopped into small pieces
Cooking ingredients
6 tbsp extra virgin
olive oil
pinch
salt
1 tbsp chopped fresh
oregano
olive oil
salt and freshly ground
black pepper
3 tbsp extra virgin
olive oil
salt and freshly ground
black pepper
500g/1lb 2oz ripe and juicy tomatoes, skinned,
seeds
removed, chopped
Meat, fish and poultry
4 x 200g/7oz
swordfish
steaks (about 2cm/1in thick)
Other
3 tbsp water
peperoncini or crushed dried chillies
Back to recipe
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