Swordfish with Tomato and Pepper Salsa recipe

Preparation Time: 2 hours | Cooking Time: 10 minutes

Orange, fresh tomatoes, peppers, cumin, chilli and garlic combine in this wonderfully peppy dressing that really helps to add depth of flavour to this swordfish dish.


  • 4 swordfish steaks
  • Oil
  • Salt and pepper
  • Zest from 1 whole orange, juice of 1/2
  • 600g cherry tomatoes
  • 1 red pepper
  • 1 yellow pepper
  • Bunch spring onions
  • 1 green chilli
  • 1 tbsp. extra virgin olive oil
  • 1 tsp. ground cumin
  • Small handful freshly chopped coriander
  • Salt and pepper


  1. Dice and seed the tomatoes. Halve the peppers and remove the pith and seeds, then dice the flesh. Thinly slice the spring onions. Halve the chilli, remove the seeds and finely dice the flesh. In a bowl, combine the tomatoes, peppers, spring onions and chilli, then add the orange juice and zest, extra virgin olive oil, cumin, coriander and salt and pepper to taste. Cover and leave in the fridge for at least an hour.

  2. Brush swordfish with oil and season with salt and pepper. Griddle over a medium heat for 3-4 minutes on either side or until flaking and serve with the salsa spooned over the top.

If you don't like chilli, just omit the chilli and add a pinch or two of chilli powder instead. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

Add a Review or Comment: