Ingredients For the tomato sauce: 1 tbsp olive oil·1 onion, peeled and finely diced·½ dried red chilli, crushed·1lb (450g) fresh plum tomatoes·2 tbsp tomato puree·1 sprig rosemary·Sea salt, freshly ground black pepper·2 tbsp extra virgin olive oil
For the swordfish: 2 tbsp olive oil·4 x 8oz (225g) swordfish steaks·Rosemary sprigs to garnish
- To make the tomato sauce: heat the oil, add the diced onion and crushed chilli and sauté for 5 mins, or until the onion is soft and translucent. Meanwhile prepare the fresh plum tomatoes: Cut each in half and using a teaspoon, scrape out the seeds and discard them. Finely chop the tomato flesh and add to onion with the tomato puree and rosemary. Cook for a further 15-20 mins or till sauce has reduced and thickened slightly. Remove the rosemary, season with sea salt and freshly ground black pepper to taste and drizzle in the extra virgin olive oil.
- Meanwhile, cook the swordfish: Heat the oil in a frying pan or griddle and cook the fish for 3 mins on each side. Season with salt, freshly ground black pepper.
- Serve the swordfish with the sauce and garnish with a small sprig of rosemary.