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Griddled swordfish with pineapple & chilli salsa

Ingredients

  1. Step 1 loin of swordfish , about 800g (or 4 steaks, about 180g each)
  2. Step 2 120ml olive oil , plus 3 tbsp for salsa
  3. Step 3 2 tbsp sesame oil
  4. Step 4 juice of 2 limes
  5. Step 5 2large garlic cloves , lightly crushed
  6. Step 6 1sprig fresh rosemary
  7. Step 7 1 just ripe, medium-sized fresh pineapple
  8. Step 8 1small shallot , chopped
  9. Step 9 2large red chillies
  10. Step 10 1stick fresh lemongrass
  11. Step 11 4 spring onions , peeled and roughly chopped
  12. Step 12 small piece fresh root ginger , about 20g, peeled and diced
  13. Step 13 10large coriander leaves
  14. Step 14 8large basil leaves
Griddled swordfish with pineapple & chilli salsa
Calories: 479 Carbohydrate: 17 g Protein: 38 g Fat: 30 g
Cook time: 30 minutes Prep time: minutes Total time: 30 minutes Servings: 4

TAGS

Dinner British Basil leaf Basil leafe Coriander Garlic clove Garlic clove Gordon Gordon ramsay Gordon ramsey Make Ahead Olive oil pineapple pineapple Red chilli Red chilly Seafood Spring onion Spring onion swordfish

Directions

  1. Step 1 Trim the swordfish of any fatty layers and cut out any bloodstained flesh or ask your fishmonger to do this for you. Cut into 4 chunky steaks (about 2cm thick). The thickness must be even for a perfect 'cuisson' (a chef's term for 'doneness').
  2. Step 2 In a shallow dish, mix 120ml oil, 1 tbsp sesame oil, juice of 1 lime, 1 lightly crushed garlic clove, 2 good pinches of salt and the rosemary. Put the fish steaks into the marinade, cover and chill from 1 hr to a day until ready to cook, turning them once or twice.
  3. Step 3 For the salsa, peel and dice the pineapple and put two thirds of the diced flesh into a blender or food processor with 1 tsp salt, the shallot, 2 tbsp olive oil and the remaining sesame oil. Whizz until smooth.
  4. Step 4 Slit the chillies open and remove seeds. Chop the flesh. Peel the lemongrass; cut the stalk into strips then dice. Place the chillies, lemongrass, 1 garlic clove and lime juice into a large mortar. Roughly crush, then work the onions and ginger in to form a paste.
  5. Step 5 Finely chop the coriander leaves and shred the basil leaves. Add to the chilli mixture, then mix with the pineapple purée and the extra pineapple dice. Put in a bowl and pour over the remaining 1 tbsp oil. Cover and chill for up to a day.
  6. Step 6 To cook the swordfish, heat a grill or griddle pan until really hot. Drain the steaks from the marinade and place on the griddle. Watch the flesh change from translucent to pale cream - the 'cuisson' - 1 min. Turn the steaks and cook for 1 more min - no more! To serve, arrange the cherry tomatoes, cucumber pappardelle and roasted lettuce on plates. Drizzle over the salsa and top with the swordfish.