Swordfish is incredibly delicate and delicious. This dish reminds me of being in Sicily – sweet and sour flavours.
For the caponata:
For the almond tarator:
For the tarator:
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…
This dish is the perfect combination of Australian native ingredients and classic Italian tradition. I’ve marinated the tomatoes in Warndu’s delicious wattleseed balsamic vinegar and native thyme oil, topping both with stracciatella cheese. Warndu uses this country’s native plants, nuts, seeds and proteins and each of these will create meaningful meals, meals that are local and seasonal in the true sense of words.
This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.