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Grilled swordfish steaks with vine ripened tomatoes recipe
- Cuisine: Modern Australian
- Servings: Serves 4
- Cooking Time: Less than 60 minutes
- Course: Main
Ingredients
4 nice-sized swordfish steaks2 vine-ripened tomatoes or 1 punnet of cherry tomatoes
1 red or Spanish onion
2 shallots
1 clove of garlic
10 kalamata olives
2 teaspoons sumac
olive oil
200g couscous
Italian parsley
1 lemon
butter
chicken stock
salt and pepper
Preparation
Take the swordfish and rub lightly with a little olive oil and season with salt and pepper. Set aside for use later.Dice the onion, tomato, garlic and olives. Toss everything in a bowl with a little olive oil, red wine vinegar, sumac, salt and pepper.
Place the couscous in a heatproof bowl (stainless steel or glass), add 2-3 knobs of butter, lemon rind, salt and pepper. Heat chicken stock until boiling and pour over the couscous, just enough to cover. Cover with cling film and set aside for 10–15 minutes.
Once the couscous has taken up all of the liquid, unwrap and add the parsley.
Adjust the seasoning as you see fit and mix well. This can be made ahead of time and reheated in the microwave when you need it.
In a hot pan, cook the swordfish until medium.
Place some herbed couscous on the plate and top with the fish. Place a good-sized tablespoon of the salsa on top and drizzle with a little more olive oil.
If you enjoyed this Grilled swordfish steaks with vine ripened tomatoes recipe then browse more Modern Australian recipes, low-cholesterol recipes and our most popular hainanese chicken rice recipe.
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Light olive oil
Olive oil can be labeled as "light" however don't be fooled to thinking this means it is light in calories. The "light" label refers to the oil being light on taste or colour - not on fat.
Glossary
Bisque
Shellfish soup thickened by roux as well as by a puree of its main ingredient.
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