GRIDDLED SWORDFISH WITH PINEAPPLE & CHILLI SALSA

Griddled swordfish with pineapple & chilli salsa image

Let Gordon Ramsay take you step-by-step through this seafood dish - perfect for a springtime dinner party

Provided by Gordon Ramsay

Categories Dinner

Time 30m

Yield Serves 4 as a main course

Number Of Ingredients 14

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Ingredients

loin of swordfish , about 800g (or 4 steaks, about 180g each)
120ml olive oil , plus 3 tbsp for salsa
2 tbsp sesame oil
juice of 2 limes
2large garlic cloves , lightly crushed
1sprig fresh rosemary
1 just ripe, medium-sized fresh pineapple
1small shallot , chopped
2large red chillies
1stick fresh lemongrass
4 spring onions , peeled and roughly chopped
small piece fresh root ginger , about 20g, peeled and diced
10large coriander leaves
8large basil leaves

Steps:

Trim the swordfish of any fatty layers and cut out any bloodstained flesh or ask your fishmonger to do this for you. Cut into 4 chunky steaks (about 2cm thick). The thickness must be even for a perfect 'cuisson' (a chef's term for 'doneness').
In a shallow dish, mix 120ml oil, 1 tbsp sesame oil, juice of 1 lime, 1 lightly crushed garlic clove, 2 good pinches of salt and the rosemary. Put the fish steaks into the marinade, cover and chill from 1 hr to a day until ready to cook, turning them once or twice.
For the salsa, peel and dice the pineapple and put two thirds of the diced flesh into a blender or food processor with 1 tsp salt, the shallot, 2 tbsp olive oil and the remaining sesame oil. Whizz until smooth.
Slit the chillies open and remove seeds. Chop the flesh. Peel the lemongrass; cut the stalk into strips then dice. Place the chillies, lemongrass, 1 garlic clove and lime juice into a large mortar. Roughly crush, then work the onions and ginger in to form a paste.
Finely chop the coriander leaves and shred the basil leaves. Add to the chilli mixture, then mix with the pineapple purée and the extra pineapple dice. Put in a bowl and pour over the remaining 1 tbsp oil. Cover and chill for up to a day.
To cook the swordfish, heat a grill or griddle pan until really hot. Drain the steaks from the marinade and place on the griddle. Watch the flesh change from translucent to pale cream - the 'cuisson' - 1 min. Turn the steaks and cook for 1 more min - no more! To serve, arrange the cherry tomatoes, cucumber pappardelle and roasted lettuce on plates. Drizzle over the salsa and top with the swordfish.

Nutrition Facts : Calories 479 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.92 milligram of sodium