Neil Perrys barbecued swordfish with sweet sour red capsicum
Ingredients
- 4 x 180g swordfish steaks
- 3 red capsicums
- extra virgin olive oil
- For the dressing
- 60ml extra virgin olive oil
- 4 tbsp honey
- 3 tbsp red wine vinegar
- sea salt
- freshly ground pepper
- 1 tsp brined capers, drained and rinsed
- 10 large black olives, pipped and roughly chopped
- 2 tbsp finely chopped fresh mint leaves, plus extra, for garnish
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments