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1 x 200g swordfish steak
10 x truss cherry tomatoes cut in half
1 x anchovy fillet
Salt and Pepper
5 x Agrigento black olives
Pinch of capers from Pantelleria
Olive Oil
Pinch of chopped Parsley
1/4 sliced onion
1/4 of chopped chilli

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.


Grill the swordfish steak and season on both sides. Allow to rest for a couple of minutes.

Separately sauté cherry tomatoes and other ingredients until the tomatoes have softened and are beginning to release their juices.

Simmer on low heat for 3 or 4 minutes and then allow to rest for 2 minutes.

Plate up swordfish and spoon cherry tomatoes on top.

Garnish with a light drizzle of extra virgin olive oil.

Recipe provided by Paolo Patane of Gusto Bar & Kitchen