Grilled swordfish sandwich with caramelised onion and salsa verde
serves
4
Joel Bennetts shares a recipe for the prized swordfish burger from his popular Bondi restaurant-meets-fish and chipper, Fish Shop.
Ingredients (21)
- 4 x 110g swordfish steaks
- Extra virgin olive oil, to drizzle
- Juice of 1 lemon
- 4 x soft buns (I like a white potato bun), halved, toasted
- 1 bunch rocket
Salsa verde
- 1/2 bunch flat-leaf parsley, leaves picked
- 1/2 bunch coriander, leaves picked
- 150ml extra virgin olive oil
- Juice of 1/2 lemon
- 2 garlic cloves, peeled
- 1 red chilli, finely chopped
Caramelised onions
- 1 large red onion, thinly sliced
- 50ml red wine vinegar
- 50g brown sugar
- 1 tsp crushed black peppercorns
Tartare sauce
- 200g mayonnaise
- 40g whole lilliput capers, rinsed
- 40g cornichons, finely chopped
- 40g eschalots, finely chopped
- 1 cup flat-leaf parsley, finely chopped
- Lemon juice, to taste
Method
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1.For the salsa verde, place all ingredients in a small food processor and whiz until smooth. Season to taste. Set aside until needed.
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2.For the caramelised onions, place all ingredients in a large frypan over medium-low heat. Cook for 12-15 minutes until onion becomes jammy. Set aside until needed.
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3.For the tartare sauce, combine all ingredients in a bowl. Set aside in the fridge until needed.
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4.Place a chargrill pan or frypan over high heat. Drizzle swordfish with oil and season with salt flakes. Cook for 2-3 minutes on each side until cooked through. Drizzle fish with lemon juice.
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5.To assemble, spread toasted buns with tartare. Top with caramelised onions, rocket, grilled swordfish, salsa verde and bun tops, and serve.
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