Seared Sword Fish with Roasted Capsicum & Salsa Verde

Ingredients

• 6 sword fish steaks
• 250m1 lemon infused olive oil

Roasted Capsicum

• 2 yellow capsicum
• 2 red capsicum
• 1 teaspoon dried oregano
• 1/2 cup basil leaves, torn
• Olive oil, to drizzle

Salsa Verde

• 1 cup basil leaves
• 1 cup flat leaf parsley
• 1/2 cup mint leaves
• 2 drained anchovies
• 1 tablespoon baby capers, rinse, drained, chopped
• Sea salt
• Cracked pepper
• 3 tablespoons olive oil

Method

Method

1. Sprinkle sword fish with a little salt and pepper. Cover and marinate in lemon infused oil for at least 6 hours.

Roasted Capsicum

1. Preheat oven 200°C. Line a baking tray with grease proof paper.
2. In a bowl combine capsicum with oregano, basil and olive oil. Arrange on prepared baking tray; roast for 30 minutes, turning occasionally until skin blisters and blackens.
3. Place roasted capsicum into a bowl; cover with cling film and chill for 2 hours or until almost cool enough to handle. Remove and discard blackened skin and seeds.
4. Slice capsicum into strips and place into a bowl. Cover until ready to use.

Tip

To add extra vegetables to your dish, sprinkle cherry tomatoes with olive oil and roast for 10 minutes in the oven together with the capsicums.

Salsa Verde

1. Combine all of the ingredients into the small bowl of the Kitchen Wizz Food Processor. Using the Quad® Blade, process until well combined. Place into a bowl until serving.

Tip

Salsa verde can be stored in the fridge for up to 3 weeks.

To finish the Sword Fish

1. Pre-heat a grill pan and add sword fish. Cook on each side for around 6 min (for medium) remove from pan and place on a plate to rest for a few minutes.

To Serve

1. Drizzle a little salsa verde onto the middle of a serving plate, top with swordfish fillet then top fish with a small amount of the sliced red peppers, drizzle with a little more salsa verde.