This one is so fresh it will brighten up your day! So many levels of sumptuous action going on from the smoky flavour of the charred Swordfish, to the juicy bite of the plump olives, the refreshing chomp of fresh orange flesh to chill out the tingle of that illicit naughty chilli!
If you have just bought a new BBQ or you are scrubbing down the old one ready for some action in the garden then this baby is the winner to pull out on your first BBQ of the season, that christening of fire and ensure it is kicked off in style.
Completely inspired by Spanish flavours yet from no particular reason, this is a creation of mine, taking a bow to a handful of beautiful ingredients that make me think of Spain.
Swordfish in Spain is BIG, hit the coastal fish markets and you will see huge loins whacked across the counter showing off the immense size of these fish. Walk around a corner and you have to be careful not to get stabbed by the huge sword of one of these fish with its head on display on almost every stall. Each stall owner is extremely proud of their produce and rightly so! So many varieties, so many colours, so many shapes and sizes. See urchins cut in half ready to be scooped out and eaten there and then, fresh off the boat. The Swordfish heads and loins on almost every stall are like the best advertisements they could dream of, huge impressive beasts, extremely fresh laid there ready to be eaten. I must admit when you see them you can’t help but think that the one with the biggest Swordfish head is going to sell the best fish as they are able to catch the biggest most dangerous looking thing with a massive sword ready to take on the deadliest pirate!
Serves 4 – Takes 20 minutes
- 4 – Swordfish Loins
- 1 – Orange
- 200g – Olives
- 1/4 – Red Chilli
- 40ml – Extra Virgin Olive Oil
- Handful of Flat Leaf Parsley
- 2 – Tomatoes
- Salt & Pepper
First make the salsa. With a sharp knife gently score a cross on a tomato from one side to the other, drop these into a pan of boiling water for about 2 minutes, or until you can see the skin beginning to come away from the flesh. Now transfer the tomatoes as quick as you can into a bowl of cold water, best with some ice if you have any. Peel the tomatoes and cut them into quarter, remove the seeds and dice the flesh into nice small chunks.
Now take the Orange and with a knife cut off the top and the bottom. Then with the Orange with one cut surface flat on a chopping board from the top to the bottom run the knife down the side removing the skin and any white pith. You should be left with a clean juicy orange and you will be able to clearly see each segment and the membrane holding them together. Run the knife along side each membrane until the segments of flesh drop out, mix these up with your diced tomato and squeeze and excess juice out of the remains of the Orange.
Grab the Olives and just tear them apart into the mixture, roughly chop the Parsley and whack that in there too along with the salt, pepper and Olive oil. Don’t forget the Chilli, it is up to you how much you want to put in but I think just a little gives a nice bit of character to the dish, a little surprise of heat every now and then.
That is the Salsa DONE!
Take the Swordfish steaks and rub a bit of Olive oil and salt and pepper over them, this is all they need and they are ready for your new pristine BBQ. Fire them on there and once they are cooked, whack them on a cool plate or dish and throw the Orange and Olive mixture over the top, don’t worry about making a mess, it’s so colourful and vibrant it’s difficult to make it look bad!