Swordfish a la Siciliana

Recipe by Smeg chef Gavin Berrecloth

Serves 4

A simple and traditional dish, which is extremely popular and often cooked in the days leading up to Christmas day on the island of Sicily. Very quick to prepare and cook. Always use good quality olives, extra virgin olive oil & red wine vinegar.

PREP TIME 30 minutes

OVEN SETTINGS COOKING > BBQ setting > 14 minutes (including preheat)

EQUIPMENT NEEDS BBQ Plate / Induction hob.

SHELF POSITION No. Bottom shelf

INGREDIENTS

800 g Swordfish loin (4 slices x 200g ) drizzled with oil

1 Yellow capsicum

1 Red capsicum

80 ml Extra virgin olive oil

100 g Spanish onion finely diced

5 g Garlic clove finely sliced

2 g Anchovies coarsely chopped

20 g Kalamata olives (pitted) halved

25 g Green Sicilian Olives (pitted) halved

10 g Baby capers Rinsed

3 g Flatleaf parsley finely chopped

10 ml Red wine vinegar

5 g Honey

12 g Pinenuts lightly toasted

1 Orange - small naval cut into wedges

METHOD

1 Halve, remove and discard the inards from each of the capsicums.

2 Place Capsicum halves onto a tray and roast at fanforced 220oC for 15 minutes, until the skin blisters. Place capsicum into a covered bowl. When cool, remove the skin and discard. Dice the flesh into 1cm pieces.

3 Heat half the olive oil in a pan. Saute onions til tender, then add garlic and anchovies. Lightly fry until the anchovies melt into the oil.

4 Add olives and capers. Remove pan from heat.

5 Finish the salsa by stirring in the prepared capsicum and Parsley.

6 Add the vinegar, honey, pinenuts and remaining olive oil. Stir and season as required. Set aside to infuse. 7 Preheat the oven for the BBQ plate setting. (takes 5 - 6 minutes).

8 When BBQ is ready, place the sword fish on the BBQ. Close the door.

9 After 2 minutes of cooking, turn the swordfish over. Close the door.

10 After 2 minutes, remove swordfish from the BBQ plate.

TO SERVE Serve the swordfish with the salsa and wedges of orange.