Swordfish with Sicilian Tomato, Olive and Chilli Pecorino Salad Recipe | myfoodbook

Ingredients

• 500g heirloom or mixed coloured tomatoes, cut into bite size pieces
• 1 tablespoon salted capers, rinsed
• 1/2 cup mixed black olives
• 1/4 cup loosely packed fresh oregano leaves
• 1 tablespoon extra virgin olive oil
• 2 teaspoons red wine vinegar
• Salt and freshly ground black pepper
• 4 swordfish fillet steaks
• Extra virgin olive oil, for drizzling
• Wedge chilli pecorino, for shaving