Swordfish Steaks with Pistou and Herb Salad

Preheat the oven to 180°C (350°F). Spread out the hazelnuts on a baking tray and toast in the oven for 10 minutes. Once they’re toasted, let them cool a bit and then peel them by placing them in a clean tea towel (dish towel), gathering all the edges of the tea towel in one hand and then rubbing the hazelnuts with your other hand. This will get most of the outer layer to fall off. 

Make the pistou by blitzing 80 g (2¾ oz) of the toasted hazelnuts, the garlic, half of each of the bunches of herbs, olive oil and salt together in a blender. The mixture should be roughly chopped and not too wet. 

To make the herb salad, pick the leaves off the remaining herbs, then roughly chop them and combine in a bowl. Whisk together the vinaigrette ingredients, then fold the vinaigrette through the herbs. Chop the remaining hazelnuts and scatter most of them on top. 

Heat a large pan or griddle over a high heat and cook each swordfish steak on one side until it colours, then flip it and quickly sear the other side. Swordfish eats well quite raw, so you don’t need to worry about it being underdone. 

Smear a generous amount of the pistou on the plate, then place the fish to one side. Sprinkle over the herbs followed by a sprinkle of the hazelnuts and enjoy.