Seared swordfish steaks with salmoriglio

Ingredients

For the salmoriglio
6 tbsp extra virgin olive oil
3 tbsp water
1½ tbsp lemon juice
1 garlic clove, very finely chopped
1 tbsp chopped fresh oregano
1 tbsp chopped fresh celery herb or celery leaves (optional)
1 tbsp chopped fresh flatleaf parsley
For the swordfish
4 x 200g/7oz swordfish steaks (about 2cm/1in thick)
olive oil
peperoncini or crushed dried chillies
salt and freshly ground black pepper

Method

1. Preheat a griddle pan until very hot, or preheat the barbecue, allowing the
flames to die down (approximately 40 minutes).
2. For the salmoriglio, place the oil and water into a bowl and whisk together
until thick and emulsified.
3. Add the lemon juice and a pinch of salt, to taste.
4. Add the garlic, oregano, celery herb or leaves (if using) and parsley and stir
well.
5. For the swordfish, brush the swordfish generously with oil and season well
with peperoncini or crushed dried chilli and salt and freshly ground black
pepper.
6. Place the swordfish onto the griddle pan or barbecue and cook for four
minutes on each side, or until completely cooked through.
7. To serve, place the swordfish steaks onto plates and drizzle with the
salmoriglio.