Recipe – BBQ Swordfish With Sweet Potato Herb Salsa
Ingredients
| 4 swordfish fillets of equal thickness | 2 medium or 1 large sweet potato |
| 1 bunch parsley | 1 tsp ground cumin |
| 1/3 cup good quality extra virgin olive oil | 1/2 tsp ground coriander |
| 1 tsp salt | 2 limes, cut in half |
| 1/3 cup whole hazelnuts | 1/2 red capsicum, finely chopped |
Directions
Step 1 – Remove the swordfish fillets from the fridge and set aside at room temperature for 30 minutes.
Step 2 – Reserve some of the parsley springs for garnish and place the rest of the bunch into a food processor along with the olive oil and salt. Process until a pesto consistency is formed (add more olive oil if needed). Set aside.
Step 3 – Prepare the BBQ for direct cooking over medium heat (180°C) with a hotplate or BBQ safe frying pan in place. Once heated, add the hazelnuts and roast, stirring occasionally until the skins start to blacken slightly. Remove from the BBQ, place the nuts into a clean tea towel and rub until most of the skins are removed. Coarsely chop the hazelnuts and set aside.
Step 4 – Peel the sweet potatoes and cut into 1/2 cm slices. Mix the ground cumin and coriander together with a little olive oil and brush onto the sweet potato slices and then cook on the hotplate or frying pan until just cooked through. Cover as each batch is taken off the BBQ and allow to steam and cool.
Step 5 – Cook the swordfish fillets on the grill for 6-7 minutes, then turn over and cook for a further 3 – 4 minutes, until grill marks appear and the fish is cooked through. While the fish is cooking, add the limes, cut side down, to grill. Remove the fish and the limes from the BBQ and cover to keep warm.
Step 6 – Coarsely chop the sweet potato slices and place into a large bowl, along with the hazelnuts and chopped capsicum. Drizzle in some of the parsley pesto, mix together and serve with the fish, lime halves, parsley sprigs and the extra pesto on the side.
