An aromatic blend of spices makes this grilled swordfish taste sensational.
- 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.
- 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.
- 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.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set