Chargrilled swordfish with caponata

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

Recipe «Chargrilled swordfish with caponata» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp fennel seeds, 2 tsp coriander seeds, 1 tsp cumin seeds, 4 x 220g swordfish steaks, 1 tbsp olive oil , 2 x 190g jars grilled peppers in olive oil, 1 onion, thinly sliced, 2 celery stalks, thinly sliced , 2 cups tomato passata, 2 tbsp sliced kalamata olives, 1/2 tsp sugar, 1/4 cup torn basil leaves, Micro salad leaves or mixed baby salad leaves and olive tapenade, to serve.

Ingredients:

• 2 tsp fennel seeds 
• 2 tsp coriander seeds 
• 1 tsp cumin seeds 
• 4 x 220g swordfish steaks 
• 1 tbsp olive oil 
• 2 x 190g jars grilled peppers in olive oil 
• 1 onion, thinly sliced 
• 2 celery stalks, thinly sliced 
• 2 cups tomato passata 
• 2 tbsp sliced kalamata olives 
• 1/2 tsp sugar 
• 1/4 cup torn basil leaves 
• Micro salad leaves or mixed baby salad leaves and olive tapenade, to serve 

Instructions

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.