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Chargrilled swordfish with caponata
Chargrilled swordfish with caponata
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Spiced grilled swordfish bursts with flavor.
Ingredients:
  • 2 tsp fennel seeds
  • 2 tsp coriander seeds
  • 1 tsp cumin seeds
  • 4 x 220g swordfish steaks
  • 18.20 gm olive oil
  • 2 x 190g jars grilled peppers in olive oil
  • 1 onion, thinly sliced
  • 2 celery stalks, thinly sliced
  • 500.00 ml tomato passata (sugo)
  • 40.00 ml sliced kalamata olives
  • 2.25 gm sugar
  • 62.50 ml torn basil leaves
  • Micro salad leaves or mixed baby salad leaves, to serve
  • Olive tapenade, to serve
Instructions:
  • Heat spices in a dry pan over medium-high heat for 1 minute or until fragrant. Grind into a powder with a spice grinder or mortar and pestle, then season. Brush fish with olive oil and sprinkle with the freshly ground spices.
  • Drain the peppers, saving the oil from one jar. Heat the reserved oil in a frypan over medium heat. Sauté the onion for 2-3 minutes until tender but not browned. Add the celery and cook for another minute while stirring. Incorporate the peppers, passata, and olives. Stir and cook for 1-2 minutes, then mix in the sugar and basil. Season with salt and pepper. Keep the mixture warm.
  • Preheat the chargrill or barbecue to high heat. Grill the fish for 2 minutes on each side until seared but still pink in the middle, or cooked to your preference. Serve with caponata and tapenade, topped with baby salad leaves.

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