- 4 steaks swordfish (200 g each)
- 3 tbsp olive oil
- 1 shallot, finely chopped
- 2 sticks celery, finely chopped
- 2 garlic cloves, crushed and finely chopped
- 3 tbsp sultanas
- 300 g cherry tomatoes, halved
- 2 tbsp pine nuts, toasted
- 10–12 caper berries
- 10 green olives
- 3 tbsp red wine vinegar
- 2 tbsp sugar
- salt and pepper
- 1 bunch dill, roughly chopped
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.
Mix a pinch of salt, pepper and 1 tbsp of olive oil in a shallow dish, Add the fish to marinate before starting the sauce.
Heat a pan with 1 tbps olive oil and fry off the celery, garlic and shallots. When light brown, add the olives, tomatoes, capers, sultanas and pine nuts. Cook for 2 minutes, adding 2 tbsp of sugar and the red wine vinegar, let it cook very slowly until all the ingredients will start to soften up (approx. 5 minutes). If the ingredients start to look dry, add a little bit of water to the pan.
In another pan, grill the swordfish for approximately 3 minutes, turning on each side, but be careful to not overcook it as it will dry out.
To plate, spoon the sweet-and-sour sauce on a plate. Top with the fish. Add another drizzle of olive oil, freshly chopped dill and serve.