BBQd Swordfish Steaks, Cardamom Pumpkin and Onion Salsa |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 4 |
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A delicous combination of flavours for a special dinner. This is a more complicated dish I serve to company. Ingredients:
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 slices white bread |
200 ml white wine vinegar |
600 ml extra virgin olive oil |
2 tablespoons parsley, chopped |
salt and pepper |
1 butternut pumpkin, peeled and deseeded |
2 red onions, peeled |
3 cardamom pods, split |
1 teaspoon cardamom powder |
1 teaspoon ginger |
1 teaspoon crushed garlic |
3 tablespoons olive oil |
4 swordfish steaks |
salt & fresh ground pepper |
Directions:
1. To make gazpacho oil:.
2. Roughly chop tomatoes, onion, garlic, capsicum, cucumber, chillis and bread and place in bowl.
3. Pour over vinegar and toss well and marinate for 2 hours, then puree in blender until smooth.
4. Gradually whisk in olive oil.
5. Add parsely and season.
6. To make salsa:.
7. Preheat oven to 220 degrees Celsius.
8. Cut pumpkin and onion into 1cm cubes.
9. Toss pumpkin with cardamom pods, cardamom spice, ginger, garlic and olive oil.
10. 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.
11. Add salt and pepper and toss well.
12. To cook fish:.
13. Lightly season fish and cook over hot barbeque until cooked to your liking 5-10 minutes each side.
14. To serve:.
15. 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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