Ingredients:

4 x 150 gm swordfish steaks
4 whole baby eggplant
4 whole baby zucchini
1 whole red pepper (roasted and peeled)
4 pieces semi dried tomato
60 ml extra virgin olive oil
60 ml balsamic vinegar
40 ml basil oil (basil leaves & olive oil blended together)
12 basil leaves
salt & pepper

Method:

• cut the eggplant and zucchini length ways leaving stems attached, rub with olive oil and saute in a hot pan until well browned, 3-4 minutes
• remove the vegetables from the pan and wipe the pan clean, add a little olive oil and panfry the seasoned swordfish steaks for 2 minutes on either side, remove & keep warm
• return the eggplant and zucchini with the tomato and red pepper to the pan and heat through, add basil leaves & mix together
• present the vegetable ensemble in the middle of a large soup plate, swordfish on top and dressing around, drizzle the basil oil around the dressing

Note: skordalia is an excellent accompaniment

Skordalia

Ingredients:

2 pieces cooked potato (pureed & kept warm)
2 cloves garlic (puree)
80 ml extra virgin olive oil
1 whole lemon (freshly squeezed)
1 egg yolk

Method:

• blend ingredients together and finish with an eggyolk (keep warm)
• serve alongside or over the fish

Serves 4