Ingredients
- 1 red capsicum, quartered, seeded
- 1 yellow capsicum, quartered, seeded
- 500g kipfler potatoes, peeled, sliced diagonally
- Pinch of saffron threads
- 2 tablespoons thinly sliced preserved lemon
- 1/3 cup (65g) kalamata olives
- 1 tablespoon salted baby capers, rinsed, drained
- 1 tablespoon coarsely ground mixed pepper medley
- 4 (about 800g) swordfish steaks
- 1 teaspoon olive oil
- Mixed baby salad leaves, to serve
Method
- Step 1Preheat grill on high. Grill capsicums, skin-side up, for 8-10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 10 minutes (this helps lift the skin).
- Step 2Meanwhile, bring a medium saucepan of water to boil. Add the potatoes and saffron and cook for 10 minutes or until potato is tender. Drain well.
- Step 3Peel and cut capsicum flesh into 1cm-thick slices. Combine the capsicum, potato, lemon, olives and capers in a large bowl. Season to taste with salt and pepper.
- Step 4Place the pepper on a plate. Coat the edge of each swordfish steak with pepper. Heat a chargrill pan or heavy-based frying pan over high heat. Brush the swordfish steaks with the oil. Cook on grill for 2 minutes each side or until just cooked through. Remove from heat.
- Step 5Arrange the potato salad among serving dishes. Top with swordfish and serve immediately with salad leaves.
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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