Swordfish with Sicilian Tomato, Olive and Chilli Pecorino Salad
Ingredients
- 500g heirloom or mixed coloured tomatoes, cut into bite size pieces
- 1 tablespoon salted capers, rinsed
- 1/2 cup mixed black olives
- 1/4 cup loosely packed fresh oregano leaves
- 1 tablespoon extra virgin olive oil
- 2 teaspoons red wine vinegar
- Salt and freshly ground black pepper
- 4 swordfish fillet steaks
- Extra virgin olive oil, for drizzling
- Wedge chilli pecorino, for shaving
