- 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
| - 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.
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