Swordfish With Salsa Verde

• 7 oz cherry tomatoes, halved
• 1 cup bean sprouts or snow pea sprouts
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 4 None swordfish steaks
• None None Salad and lemon wedges, to serve
• None None FOR THE SALSA VERDE
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh basil
• 1/4 cup extra virgin olive oil
• 1 tbsp grated lemon peel
• 2 tsp finely chopped baby capers
• 2 cloves garlic, crushed

1. Toss tomatoes and sprouts in a large bowl. Whisk 2 tbsp of the oil and the lemon juice in a small bowl; season to taste. Set aside.
2. For the salsa verde, combine all ingredients in a medium bowl. Set aside.
3. Heat remaining 1 tbsp oil in a large nonstick skillet on high heat. Cook swordfish for 2-3 mins each side, until golden and cooked to desired doneness
4. Drizzle dressing over salad; toss well. Spoon salsa verde over swordfish. Serve with salad and lemon wedges.

cherry tomatoes, bean sprouts, extra virgin olive oil, lemon juice, swordfish steaks, salad, salsa verde, fresh parsley, fresh basil, extra virgin olive oil, lemon peel, baby capers, garlic

Taken from recipes-plus.com/api/v2.0/recipes/23155 (may not work)