Name: 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

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Toss tomatoes, capers, olives, oregano, olive oil and vinegar in a large bowl, season to taste.
Coat swordfish in extra olive oil and pan-fry over medium-high heat for 2-3 minutes each side until just cooked through.
To serve, arrange a fish fillet on each serving plate, top with tomato salad and adorn with shavings of chilli pecorino.

Toss tomatoes, capers, olives, oregano, olive oil and vinegar in a large bowl, season to taste.
Coat swordfish in extra olive oil and pan-fry over medium-high heat for 2-3 minutes each side until just cooked through.
To serve, arrange a fish fillet on each serving plate, top with tomato salad and adorn with shavings of chilli pecorino.

Toss tomatoes, capers, olives, oregano, olive oil and vinegar in a large bowl, season to taste.
Coat swordfish in extra olive oil and pan-fry over medium-high heat for 2-3 minutes each side until just cooked through.
To serve, arrange a fish fillet on each serving plate, top with tomato salad and adorn with shavings of chilli pecorino.