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Chargrilled swordfish with olive & caper salsa Recipes
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Recipe Name : Chargrilled swordfish with olive & caper salsa
Country : United States
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Category : Home > Dip > Salsa
Chef : Alison Turner & Anneka Manning
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6 (about 200g each) swordfish steaks
1 tbs extra virgin olive oil
Salt & ground black pepper, to taste
olive & caper salsa
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 continental parsley, leaves picked, roughly chopped
80ml (1/3 cup) extra virgin olive oil
Ground black pepper

To make the olive & caper salsa, use a zester to remove the rind from the lemons. (Alternatively, use a vegetable peeler to peel the rind from the lemons. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Juice the lemons. Place the lemon zest, lemon juice, olives, capers, parsley and oil in a medium bowl, and toss well to combine. Taste and season with pepper. Cover and set aside for 2 hours to allow the flavours to develop.

Heat a chargrill or large heavy-based frying pan over high heat. Brush both sides of the swordfish steaks with oil and season lightly with salt and pepper. Add 3 steaks to the chargrill and reduce heat to medium-high. Cook the steaks for 3 minutes each side for medium or until cooked to your liking. Transfer to a warmed plate and cover loosely with foil to keep warm. Repeat with the remaining swordfish steaks.

Serve the swordfish with the olive & caper salsa.