Chargrilled swordfish with caper salsa


  • 4 (150g each) swordfish steaks
  • 2 teaspoons olive oil
  • Crusty bread, to serve

Caper salsa

  • 2 tablespoons drained baby capers, roughly chopped
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves
  • 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons olive oil


  1. Make caper salsa Combine capers, parsley, lemon juice and oil in a bowl.
  2. Heat barbecue chargrill on medium heat. Brush both sides of fish with oil. Cook for 4 to 5 minutes each side or until just cooked through. Transfer to a glass or ceramic dish. Top with salsa. Cover. Set aside for 5 minutes to rest. Serve with bread.