This Mexican style recipe is traditionally made with red snapper which is difficult to find in the UK. Here I’ve used swordfish. I love the way the whorls of the swordfish flesh, together with the circles of orange, picked jalapeno and green olives, echo the shape of the tomatoes. Use different colours and sizes of tomato for maximum impact.
chunky swordfish steaks
Juice of 1 lime mixed with 1 tsp salt
large orange, deseeded and sliced into thin rounds
tin chopped tomatoes
large onion finely sliced
ground black pepper
fat cloves of garlic, cut into slivers
pickled jalapeno peppers, sliced into rings
Marinate the fish in the lime juice and salt for 1 to 4 hours.
Heat the oven to 180C.
Cut the orange into thin slices. Reserve half the slices. Remove the rind from remaining slices and roughly chop the flesh.
Cover the bottom of a baking dish or oven-proof pan with half the chopped tomatoes.
Layer half of the sliced onions over the top and sprinkle with the oregano and black pepper, a sprinkling of salt and 1 tbsp of olive oil.
Arrange the pieces of fish on top and surround with the remaining chopped tomatoes, the pieces of orange flesh and slivers of garlic. You may not need all the chopped tomatoes. The aim here is to make a level surface for the next steps.
Scatter over the jalapenos, olives and capers, reserving a few of each to garnish.
Cover the whole dish with the remaining onion slices and then arrange the tomato and orange slices over the top. Drizzle with the remaining olive oil and scatter over the remaining jalapenos, olives and capers.
Bake, covered for 20 minutes, then remove the cover and cook for a further 15 minutes.
Gently push the topping aside to reveal the fish before serving.