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Michael Weldon’s summer inspired BBQ swordfish
Fire up the barbie and get ready to embark on a taste sensation with MasterChef* Michael Weldon’s super tasty BBQ Swordfish with olive, sundried tomato, and caper sauce!
Imagine a succulent swordfish steak, seasoned with a sprinkle of sea salt and a drizzle of olive oil, sizzling over the grill until it's perfectly charred and irresistibly tender. Partnered with briny olives, tangy sundried tomatoes, zesty capers, and a hint of chili = symphony of taste and texture. This recipe celebrates bold flavours and fresh ingredients and guarantees to elevate your barbecue game to new heights.
BBQ Swordfish with Olives, Sundried Tomatoes and Caper sauce
Ingredients: (Serves 2)
- 1 Swordfish steak
- Sea salt
- Olive oil
Sauce
- 100g Olive, chopped
- 100g sundried tomatoes, chopped
- 50g capers
- 1 red chilli, sliced thinly
- ½ bunch parsley, chopped
- ¼ cup olive oil
- 1tbs red wine vinegar
Method:
1. Season the swordfish with salt on both sides. Drizzle with a splash of oil and place on a very hot grill. Cook for a couple of minutes until the fish has changed colour halfway up the side. Flip and cook for another couple of minutes. Once cooked to your liking remove and allow to rest.
2. In a bowl mix together the sauce ingredients.
3. Slice the fish with a sharp knife into slices. Place onto a plate and top with the sauce.
Michael whipped up this mouthwatering dish in our HyHome kitchen in Melbourne. HyHome is a house fitted with 100% hydrogen gas appliances – if you’re curious to find out what the future of gas in the home might look like, visit our HyHome page.
*Michael was runner up in MasterChef Australia Season 3
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