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Chargrilled swordfish with caponata

Name: Chargrilled swordfish with caponata
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 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

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25m

10m

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An aromatic blend of spices makes this grilled swordfish taste sensational.

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

Method

1.

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.
2.

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.
3.

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.