Here's what you need:
1 swordfish steak (about 150 gr.)
16 cherry tomatoes
1 teaspoon of green peppercorns
1 teaspoon of red peppercorns
1 teaspoon of black peppercorns
1 teaspoon of himalayan salt
1 garlic clove
1 red chili pepper
200 gr. spaghetti
Rinse and dice the swordfish.
In a mortar, grind the peppercorns and himalayan salt (I also added some coriander).
Mix the swordfish with the peppercorns mixture and 2 tablespoons of olive oil in a bowl, let it marinade for about 20 minutes in the fridge.
In a pan, heat two tablespoons of olive oil, the galic clove (peeled) and the pepper, minced and w/o the seeds. After a couple of minutes, add the sworfish marinade and cook for 3 minutes at medium heat.
Rinse and dice the cherry tomatoes.
Sprinkle the tomatoes with salt and add them to the pan, cook for 5 minutes and remove the garlic clove.
In the meantime, cook the spaghetti in salted boiling water. Drain and add to the pan with the swordfish. Mix and cook at low heat for a couple of minutes. Sprinkle with minced parsley and serve.
Wine pairing: Sauvignon Blanc