Seared Swordfish Steaks with Salmorglio

I love almost all kinds of fish and was really pleased when I was given Rick Stein's Mediterranean Escapes Book. There are lots of lovely recipes in the book from all over the Mediterranean area. One of the recipes that caught my eye was for seared swordfish. I have only ever had swordfish couple of times before and have never cooked it myself. So I took a trip to my local fishmonger and bought two wonderful swordfish steaks. This recipe is from Sicily where grilled fish is very popular. I have never been there but would love to visit one day. According to Rick Stein salmoriglio is the only show in town in Sicily where grilled fish steaks are concerned. This was delicious so I think I am inclined to agree with him. The combination of lemon juice, olive oil, garlic and oregano was perfect. The swordfish steaks were delicious with this simple dressing and we will definately be having them again. I think that tuna would also make a good alternative if you can't get hold of swordfish.

This recipe serves 4 but I halved the amounts as there were only 2 of us.

4 200-335g swordfish steaks that are about 2 cm thick

A little olive oil

Salt and freshly ground black pepper

Peperoncino or crushed dried chillies

For the salmoriglio:

6 tablespoons extra virgin olive oil

3 tablespoons water

1 and a half tablespoons of lemon juice

1 garlic clove, very finely chopped

1 tablespoon chopped oregano

1 tablespoon chopped celery herb or celery tops (optional)

1 tablespoon chopped flat leaf parsley

Firstly make the salmoriglio. Whisk the olive oil and water together in a bowl until thick and creamy and then whisk in the lemon juice and some salt to taste. Stir in the garlic, oregano, celery herb if using and the parsely. Leave to one side until serving.

I cooked my swordfish steaks using a ridged cast iron griddle pan. Put the pan on a high heat and let it get smoking hot, then reduce the heat to medium. Brush the swordfish steaks generously with olive oil and season with salt, peperoncino or crushed dried flakes and black pepper. Cook over a medium high heat for about 4 minutes on each side.

When they ready move to a plate and pour over the salmoriglio. I served my swordfish with home made potato wedges as that is what my husband requested. I think this would be lovely in the summer when you could cook it outside on the BBQ and serve with some lovely salad.