Swordfish Steaks with Tomato Salsa
Ingredients
- 60ml basil pesto
- 20ml olive oil
- 4 x swordfish steaks, each 185-220gr
- Extra oil, for the char- grill
- Salsa
- 2 Roma tomatoes, finely chopped
- 1 small red onion, finely chopped
- 1 tsp. coarse black pepper
- 2 tbsp. basil, chopped
- 40ml extra virgin olive oil
- 20ml lemon juice
Instructions
- Combine basil pesto and olive oil.
- Brush fish with pesto and set aside.
- Heat char-grill and cook fish, 2-3 minutes each side.
- Combine all salsa ingredients in a small bowl, and mix well.
- Serve the fish with salsa over the top.
- Serves 4.