Swordfish with tomato and capsicum

Ingredients

• 1 thick swordfish fillet, about 300-400 g
• ½ tsp celery salt, plus extra to taste
• Black pepper
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 1 small red onion, thinly sliced
• 2 garlic cloves, thinly sliced
• ½ red capsicum, roughly chopped
• 2 heirloom tomatoes, roughly chopped
• 1 cup mixed cherry tomatoes
• 2-3 basil leaves
• 2 tbsp red wine vinegar
• 8 mint leaves, thickly sliced, to serve

Instructions

1. Heat a large frying pan over medium heat. Sprinkle the swordfish fillet with the celery salt and pepper on both sides, then rub with the smoked paprika. Add 1 tbsp oil to the frying pan and pan-fry the swordfish, turning once, until cooked to your liking. Remove to a plate and keep warm.
2. Return the pan to heat with the remaining oil. Add the onion and garlic and cook, stirring, for 1 minute or until softened. Stir through the capsicum and cook for 1-2 minutes, followed by the tomatoes. Cook until the tomatoes have softened, then add the basil and vinegar to the pan. Season to taste with another pinch of celery salt and black pepper, then remove from the heat. Transfer the tomato-capsicum mixture to a large serving plate.
3. Gently transfer the swordfish fillet to the serving plate atop the tomatoes and capsicum. Scatter over the mint leaves and serve.

Photography by Jiwon Kim.

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