Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons fennel seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 4 x 220g swordfish steaks
  • 1 tablespoon olive oil
  • 2 x 190g jars grilled peppers in olive oil
  • 1 onion, thinly sliced
  • 2 celery stalks, thinly sliced
  • 2 cups tomato passata (sugo)
  • 2 tablespoons sliced kalamata olives
  • 1/2 teaspoon sugar
  • 1/4 cup torn basil leaves
  • Micro salad leaves or mixed baby salad leaves and olive tapenade, to serve

Instruction

  • Cook spices in a dry pan over medium-high heat for 1 minute or until fragrant. Grind in a spice grinder or mortar and pestle to a powder, then season. Brush fish with olive oil and sprinkle with spices.
  • Drain peppers, reserving oil from one jar. Place oil in a frypan over medium heat. Cook onion for 2-3 minutes until softened but not coloured. Add celery and cook, stirring, for a further minute. Add peppers, passata and olives. Cook for 1-2 minutes, stirring, then stir in the sugar and basil. Season with salt and pepper. Keep warm.
  • Preheat a chargrill or barbecue to high. Add the fish and grill for 2 minutes on each side until seared but still pink in the middle, or until cooked to your liking. Serve with the caponata and tapenade, garnished with baby salad leaves.