As the salsa-style tomato and capsicum dressing of this vibrant-looking salad can be made well in advance and the swordfish steaks take only minutes to cook, this is a very quick dish to prepare, ideal for when you are entertaining.
4 swordfish steaks, 1 cm thick (about 140g each)
1 1/2 teaspoon extra virgin olive oil
250g baby spinach leaves
2 zucchini, coarsely grated
1 tablespoon chopped fresh parsley
For the dressing
1 large orange
600g ripe tomatoes, deseeded and cut into 5mm cubes
4 large spring onions, green parts only, finely chopped
1 orange capsicum, deseeded and cut into 5mm cubes
1 yellow capsicum, deseeded and cut into 5mm cubes
Prepare the salsa dressing at least 20 minutes (or up to 8 hours) before serving. Finely grate the zest from the orange and squeeze out 1/3 cup (80ml) juice. Put the zest and juice in a large bowl and add the tomatoes, spring onions, capsicums, cumin, olive oil and chilli. Season to taste. Stir, then cover and chill.
Preheat the grill to high. Lightly brush the swordfish steaks with some of the olive oil and place on the grill rack. Grill for 2 1/2 minutes. Turn the swordfish steaks over, brush with the rest of the olive oil and grill for a further 2 1/2 – 3 minutes or until the edges are lightly charred and the flesh is just firm. Don't overcook or the swordfish will be tough and dry. Remove from the heat and set aside to cool slightly.
Meanwhile, put the spinach leaves, zucchini and parsley in a bowl and toss to mix. Divide among four plates.
Stir the coriander into the dressing. Break the swordfish into bite-sized pieces, add to the dressing and gently mix in, taking care not to break up the fish. Spoon the dressed fish on top of the spinach salad, then serve.