Ingredients
The following ingredients have 4 Servings
- 4 x 180g swordfish steaks
- 3 red capsicums
- extra virgin olive oil
- <b>For the dressing </b>
- 60ml extra virgin olive oil
- 4 tbsp honey
- 3 tbsp red wine vinegar
- sea salt
- freshly ground pepper
- 1 tsp brined capers, drained and rinsed
- 10 large black olives, pipped and roughly chopped
- 2 tbsp finely chopped fresh mint leaves, plus extra, for garnish
Instruction
- <p><b>1.</b> Prepare and preheat your charcoal or gas grill to hot.</p> <p><b>2.</b> For the dressing, whisk all the ingredients together in a bowl.</p> <p><b>3. </b>To prepare the capsicums, rub the skin with some extra virgin olive oil and put them on the barbecue. Keep turning until they are black on all sides, then put them in a bowl and seal it with a plate big enough to cover the opening. Leave for 30 minutes to steam and soften, then peel, deseed and cut into 1cm strips. Place in a bowl, add the dressing and marinate for an hour.</p> <p><b>4.</b> Meanwhile, pat the swordfish steaks dry with paper towel, and season both sides with sea salt. Make sure your grill is hot.</p> <p><b>5.</b> Put the fish on the grill at a 45-degree angle to the grill bars. Two or three minutes on each side should get you to medium rare – my preferred way with this fish. When halfway through cooking the first side, turn the fish 45 degrees in the opposite direction. This will give you nice grill marks. </p> <p><b>6</b>. When the swordfish is done, place each steak on a plate, spoon the sweet-sour capsicum over the top, garnish with mint leaves and serve immediately.</p>
