Grilled Swordfish with Romesco Sauce

Cook time 20 Minutes
Servings 4


Olive oil for brushing
4 swordfish steaks
1 lemon
Salt and pepper

2 red capsicums
1 mild chilli
1 small Spanish onion
½ a bulb of garlic
2 tomatoes
1 piece of sourdough, toasted
120g hazelnuts, toasted and skin removed
120g almonds, toasted
1 tbs. smoked paprika
1 tsp. sweet paprika
2 tbs. sherry vinegar
1/3 cup olive oil


Grilled Swordfish with Romesco Sauce


Pre heat the oven to 200°C.

Place the capsicum, chilli, onion, garlic and tomatoes in a baking dish and bake in the oven for 10 minutes. Remove the tomatoes and continue to roast the other vegetables for 30 minutes or until soft and dark in colour.

Place the vegetables in a large bowl and cover with cling wrap. Once cool enough to handle, remove the skins and seeds.

In a food processor, add the toasted bread and nuts and blend until a rough paste forms. Add the vegetables with a good pinch of salt and pepper, the paprika and vinegar and blend again.  With the motor still running drizzle in the olive all and blend until smooth. Adjust season with a tough or lemon and if needed a little extra salt and pepper.

For the fish, baste with olive oil and season with salt and pepper. A large griddle pan or bbq and sear the swordfish for two minutes on each side.

Serve with a good dollop of romesco, steamed waxy potatoes such as baby kipflers and crisp watercress salad.