Grilled Swordfish with Green Olives, Capers in a Sweet and Sour Sauce
Whip up this delicious recipe – Grilled Swordfish with Green Olives, Capers in a Sweet and Sour Sauce. Perfect for a summer meal.
4 x 200-250g swordfish steaks
50 ml red wine vinegar
1 onion diced/chopped
½ punnet cherry tomatoes (cut in quarters)
25g white sugar
1 garlic clove (chopped)
¼ bunch parsley (chopped)
Salt and pepper to taste
50ml extra virgin olive oil
Step 1. Brush the swordfish with half the oil, season with salt and pepper and place on grill or pan and cook as desired.
Please note swordfish can be eaten rare, medium or medium rare as well. While the swordfish is cooking you can make your sauce.
Step 2. Place the rest of the oil in a pan and add the chopped onion and sauté for 1 minute.
Step 3. Add the garlic and cherry tomatoes. Cook for 1 minute.
Step 4. Then add all the other ingredients except the parsley and simmer until tomatoes are soft (about three minutes).
Step 5. When the swordfish is ready, add parsley to sauce, stir in and then season to taste.
Step 6. Pour sauce over swordfish.