3 tablespoons (45 ml) olive oil

Juice of 1 lemon

4 teaspoons (20 ml) pink peppercorns, lightly crushed

Salt

4 thick fillets swordfish (about 700 g / 1 1/2 lb)

3 tablespoons (45 ml) fresh chives, thinly sliced

3 tomatoes, seeded and diced

5 kiwis (2 sliced and 3 diced)

Preheat the grill, setting the burners to medium. Oil the grate.

In a bowl, combine half the oil, lemon juice, and pepper. Season with salt. Add the fish and coat well with the marinade. Let marinate for 10 minutes.

In another bowl, combine the remaining oil, lemon juice, and pepper. Add the chives, tomatoes, and diced kiwi. Season with salt. Set aside.

Grill the fish for 2 to 3 minutes per side.

To serve, place the salsa in the centre of the plates. Top with the fish and serve with rice. Garnish with the kiwi slices.

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