Amirgan's Swordfish with celery and bean salad

Salad can be prepared two hours ahead; add celery leaves close to
serving.
Serves 4.

Ingredients
1/3 cup (80ml) lemon juice
2 cloves garlic, chopped finely
¼ teaspoon salt
¼ teaspoon cracked black pepper
1/3 cup (80ml) extra virgin olive oil
1 tablespoon fresh oregano leaves, torn
1 tablespoon baby capers, rinsed, drained
4 (700g) swordfish steaks

CELERY AND BEAN SALAD
2 trimmed sticks celery (200g), halved, sliced thinly 300g can cannellini beans, rinsed, drained ¼ cup coarsely chopped young celery leaves

Method
Combine juice, garlic, salt, pepper and oil in a bowl; whisk until thickened slightly. Stir in oregano and capers.

CELERY AND BEAN SALAD: Combine celery, beans and celery leaves in a small bowl. Add ¼ cup (60ml) of the dressing; toss gently.

Heat a lightly oiled large frying pan, cook fish until browned on both sides and cooked as desired. Remove from pan.

Add remaining dressing to same pan, bring to the boil.

Serve celery and bean salad with fish drizzled with warm dressing.

Not suitable to freeze.
Not suitable to microwave.