Peperonata with Grilled Swordfish
Cook Time 45 minutes to 1 hour
2 swordfish steaks
2 yellow capsicums
2 red capsicums
1 tsp red wine vinegar
¼ cup extra virgin olive oil
1 clove of garlic, thinly sliced
1 tbsp of baby capers
Small handful of basil
Salt and pepper
Serve with grilled swordfish
This peperonata is best served at room temperature after a few hours once the flavours have marinated, but can also be eaten immediately.
Preheat oven to 180°C (fan forced). Rub capsicums with olive oil and place on a baking tray. Bake for 20-30 minutes or until blackened and well blistered.
Remove capsicums from the oven, being careful as they are very hot, and place in a bowl covered with cling film. Set aside until cool enough to handle.
Once cooled, remove the skin and seeds from each capsicum and slice into thin strips. Place in a bowl and drizzle with olive oil and vinegar. Mix through thinly sliced garlic, capers and basil and season well with salt and pepper.
Drizzle the swordfish with a little olive oil and season with salt and pepper. Heat a griddle pan over high heat and cook the swordfish for about 3-5 minutes on each side.
Serve the grilled swordfish alongside the peperonata.