Seared Swordfish with Salsa Verde

Method

• Chop together the parsley, basil and mint with the garlic, capers, anchovy fillets until coarsely chopped or pulse in a food processor - you get a better result if you chop by hand.
• Transfer to a non-metallic bowl and gradually whisk in the red wine vinegar, lemon juice, Dijon mustard with six tablespoons of the olive oil. Season with half a teaspoon of the salt and a quarter teaspoon of the pepper. This quantity should make about 225ml (8fl oz) in total. Set aside, covered with clingfilm at room temperature.
• Heat a griddle pan and brush with the remaining tablespoon of olive oil and then add the swordfish steaks and cook for 3 minutes on each side until cooked through and lightly charred.
• Transfer the swordfish steaks to a plate, season with salt and set aside in a warm place for about 5 minutes.
• To serve, arrange the swordfish steaks on warmed plates and spoon some of the salsa verde to the side. Serve at once with a separate bowl of boiled new potatoes to hand around separately.