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Chargrilled swordfish with olive and caper salsa
Chargrilled swordfish with olive and caper salsa
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Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Elevate seared swordfish with zesty olive and caper salsa for a taste of the exotic.
Ingredients:
  • 6 (about 200g each) swordfish steaks
  • 18.20 gm extra virgin olive oil
  • Salt & ground black pepper, to taste
  • 2 small lemons
  • 135g (3/4 cup) green olives, pitted, quartered
  • 135g (3/4 cup) kalamata olives, pitted, quartered
  • 1 200g jar capers, drained, patted dry with paper towel
  • 1 bunch parsley, leaves picked, roughly chopped
  • 80ml (1/3 cup) extra virgin olive oil
  • Ground black pepper
Instructions:
  • For the olive & caper salsa, zest the lemons using a zester or vegetable peeler, then cut into thin strips. Juice the lemons. Combine the lemon zest, lemon juice, olives, capers, parsley, and oil in a medium bowl. Season with pepper and let it sit for 2 hours to enhance the flavors.
  • Preheat a chargrill or large heavy-based frying pan on high heat. Brush swordfish steaks with oil and season with salt and pepper. Place the steaks on the chargrill and cook for 3 minutes on each side for medium doneness. Transfer to a plate, cover with foil, and keep warm. Repeat with the remaining steaks.
  • Top the perfectly cooked swordfish with a flavorful olive and caper salsa before serving.

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