• Grilled swordfish steaks with vine ripened tomatoes


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4 nice-sized swordfish steaks
2 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
chicken stock
salt and pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.