Serves 4
Preparation time 10 minutes
Cooking time 10 minutes
4 swordfish steaks, about 150 g (5 oz) each
4–5 small ripe tomatoes
16 Kalamata olives in brine, drained
2 tablespoons chopped flat leaf parsley
salt and pepper
200 g (7 oz) couscous
Season the swordfish steaks with salt and pepper.
Dice or quarter the tomatoes and transfer them to a bowl with all the juices. Remove the stones from the olives and chop the flesh if the pieces are still large. Stir them into the tomatoes with parsley, season to taste and set aside.
Cook the couscous according to the instructions on the packet and set aside.
Meanwhile, cook the swordfish steaks, 2 at a time, in a preheated hot griddle pan. Cook on the first side for 4 minutes, without disturbing them, then turn and cook for a further minute.
Serve the swordfish and couscous immediately, topped with the olive and tomato salsa and accompanied with a green salad, if liked.
For hake with pasta & salsa, replace the couscous with 200 g (7 oz) tagliatelle or baby pasta shapes and cook according to the packet instructions. Replace the swordfish with 4 hake fillets and cook as described above. When the pasta is cooked, toss with the chopped parsley and a handful of chopped capers. Serve the hake and pasta as above, topped with the salsa.