Grilled swordfish with almond tarator and caponata

Swordfish is incredibly delicate and delicious. This dish reminds me of being in Sicily – sweet and sour flavours.

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serves 4

  • 4 x 160g swordfish steaks
  • salt
  • pepper
  • extra virgin olive oil


For the caponata:

  • 60 ml extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 celery heart, finely chopped
  • 1 red capsicum, finely chopped
  • 300ml vegetable oil
  • 1 medium eggplant cut into 5cm cubes
  • 100ml red wine vinegar
  • 50g pitted black olives
  • 50g pine nuts
  • 50g raisins soaked in warm water overnight
  • 20g sugar
  • 1/2 cup chopped flat leaf parsley


For the almond tarator:

  • 1/4 loaf bread sourdough good quality
  • 1/2 cup almond meal
  • 1 garlic cloves
  • ½ cup water
  • 2tbs lemon juice
  • salt and pepper to taste
  • extra virgin olive oil as needed






  • Heat the olive oil and fry the onion and garlic until translucent. Add the celery and cook until tender. then add capcicum and also cook until soft.
  • Transfer to a large bowl, heat vegetable oil in a separate pan and fry the eggplant in batches until golden brown. Drain on kitchen paper before placing all cooked ingredients into a bowl.
  • Add to the cooked vegetables the vinegar, olives, pine nuts, raisins, chopped parsley and sugar.
  • Season well with salt and pepper and leave to marinate for a few hours.


For the tarator:

  • Dip bread in water, squeeze dry and leave to soak for 30 minutes
  • Place almond meal in processor with garlic and bread, blend well
  • Add water to make a smooth paste, add olive oil
  • Salt and pepper, lemon juice to taste
  • A little extra water might be needed. Consistency should be light and fluffy


To Serve

Season the swordfish on both sides and brush with extra virgin olive oil. If cooking on a bbq make sure bbq is pre-heated. Cook fish 1-2 minutes on both sides depending on how you like it. Place a spoonful of tarator in the center of a plate along with a spoonful of caponata. Place cooked fish on top and enjoy…

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