This quick and versatile salsa verde tastes delicious with seared swordfish or tuna steaks.
- Preheat a barbeque chargrill on medium-high. Place 1 small bunch parsley, leaves picked and washed, 1/4 cup drained capers and 4 drained anchovy fillets on a large chopping board. Roughly chop and combine well.
- Transfer parsley mixture to a bowl. Stir in 1 lemon, rind finely grated and juiced. Season. Brush both sides of 4 (150g each) swordfish or tuna steaks with 1 teaspoon olive oil. Season with salt and pepper.
- Cook fish on barbeque for 2 minutes each side or until cooked. Set aside. Serve fish with salsa verde and salad.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set