Grilled Swordfish with Garlic Prawns and Tomato Salsa

2 swordfish steaks (about 200g each)

200g raw king prawns, peeled

3 cloves garlic, minced

3 ripe tomatoes, finely diced

1 red pepper, finely diced

1/2 red onion, finely diced

1 tbsp capers

Juice of 1 lemon

3 tbsp olive oil

Salt, pepper and smoked paprika

1/2 iceberg lettuce, roughly chopped

1 yellow pepper, diced

1 green pepper, diced

Fresh parsley to finish

Make the salsa by combining diced tomatoes, red pepper, red onion and capers. Season well, add a squeeze of lemon and a splash of olive oil. Set aside to let the flavours meld.

Season the swordfish steaks generously with salt, pepper and a pinch of smoked paprika on both sides.

Heat a griddle pan or BBQ to high. Brush the fish with olive oil and grill for 3-4 minutes per side until cooked through with good char marks. Do not move the fish while it is searing.

While the fish rests, heat a frying pan with a drizzle of olive oil. Add the garlic and cook for 30 seconds, then add the prawns. Season and cook for 2-3 minutes until pink and just cooked through.

Toss the chopped lettuce and mixed peppers with a little olive oil and lemon juice for the side salad.

Plate the swordfish, top with the garlic prawns, spoon the tomato salsa generously over both, and serve the chopped salad alongside.