BBQd Swordfish Steaks, Cardamom Pumpkin and Onion Salsa

"A delicous combination of flavours for a special dinner. This is a more complicated dish I serve to company."
 
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Ready In:
2hrs 40mins
Ingredients:
20
Serves:
4
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ingredients

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directions

  • To make gazpacho oil:.
  • Roughly chop tomatoes, onion, garlic, capsicum, cucumber, chillis and bread and place in bowl.
  • Pour over vinegar and toss well and marinate for 2 hours, then puree in blender until smooth.
  • Gradually whisk in olive oil.
  • Add parsely and season.
  • To make salsa:.
  • Preheat oven to 220 degrees Celsius.
  • Cut pumpkin and onion into 1cm cubes.
  • Toss pumpkin with cardamom pods, cardamom spice, ginger, garlic and olive oil.
  • Place on baking tray and roast in oven turning frequently until pumpkin is nearly cooked, then add onion ofr the last 5 to 10 minutes to brown.
  • Add salt and pepper and toss well.
  • To cook fish:.
  • Lightly season fish and cook over hot barbeque until cooked to your liking 5-10 minutes each side.
  • To serve:.
  • Place two large spoonfuls of salsa in middle of plate. Place fish on top and drizzle gazpacho oil over and around plate.

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RECIPE SUBMITTED BY

Working mother living in beautiful Sydney, Australia.
 
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