The balance of chilli heat, acid and sweetness is what makes this salsa so delicious. However the combination can be rather fierce, so you need to make sure that you choose ripe, sweet passion fruits. The purple/brown skin should be slightly wrinkled and the fruits should feel quite heavy.
Swordfish is very dense and meaty so the steaks should be cut slightly thinner than tuna or salmon (which are also delicious with this salsa, btw). I trim off the very dark sections of the steak, but leave the skin on as it helps to hold the steak together as you cook it.
Ingredients per person:
1 swordfish steak
1 small red chilli
1 clove garlic
Splash of olive oil.
Salsa (per serving)
The seeds and flesh of 1 ripe passion fruit
Juice of half a lime
What to do (roughly speaking) Chop the chilli very finely and fry it gently in a little olive oil. Take the pan off the heat and add the passion fruit and lime juice. Mix this all together thoroughly so that the flavours blend and the mix is slightly warm. Pour the salsa into a bowl and set aside.
At this stage, you’ll want to throw open all the windows in your kitchen and put the extractor fan on full blast.
Wipe the pan with kitchen paper, add a little more olive oil and put the pan back on the heat. Fry the chopped garlic on a high heat so that it gets slightly brown and caramelised at the edges. Place the swordfish steaks on top of the garlic in the pan and move them around slightly as they cook to stop them sticking, but don’t turn them over. Turn the heat down slightly and cook the steaks on one side only for about 5 minutes, then turn over to brown the other side for a minute.
Serve with the salsa on the side, new potatoes (Cyprus potatoes have started to arrive and they are my absolute favourite taste and texture) and green vegetables or salad. The sweetness of sugar snap peas (also just in season) goes really well with the salsa. Cook them for just a couple of minutes, if at all.