BBQd Swordfish Steaks, Cardamom Pumpkin and Onion Salsa
- Ready In:
- 2hrs 40mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
-
Gazpacho oil
- 4 tomatoes
- 1 red onion, peeled
- 1 garlic clove, peeled
- 1 red capsicum, seeds and membrane removed
- 1 cucumber, peeled and seeded
- 4 red chilies
- 2 slice white bread
- 200 ml white wine vinegar
- 600 ml extra virgin olive oil
- 29.58 ml parsley, chopped
- salt and pepper
-
Salsa
- 1 butternut pumpkin, peeled and deseeded
- 2 red onions, peeled
- 3 cardamom pods, split
- 4.92 ml cardamom powder
- 4.92 ml ginger
- 4.92 ml crushed garlic
- 44.37 ml olive oil
-
Swordfish
- 4 swordfish steaks
- salt & fresh ground pepper
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
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.