Swordfish Steaks with Tomato Salsa

60ml basil pesto

20ml olive oil

4 x swordfish steaks, each 185-220gr

Extra oil, for the char- grill

Salsa:

2 Roma tomatoes, finely chopped

1 small red onion, finely chopped

1 tsp. coarse black pepper

2 tbsp. basil, chopped

40ml extra virgin olive oil

20ml lemon juice

• Combine basil pesto and olive oil.

• Brush fish with pesto and set aside.

• Heat char-grill and cook fish, 2-3 minutes each side.

• Combine all salsa ingredients in a small bowl, and mix well.

• Serve the fish with salsa over the top.

• Serves 4.