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Ingredients

1 small bunch parsley
1/4 cup drained capers
4 drained anchovy fillets
1 lemon
4 (150g each) swordfish or tuna steaks
1 teaspoon olive oil
Salt and pepper

Method

Step 1 Preheat a barbeque chargrill on medium-high. Place 1 small bunch parsley, leaves picked and washed, 1/4 cup drained capers and 4 drained anchovy fillets on a large chopping board. Roughly chop and combine well.
Step 2 Transfer parsley mixture to a bowl. Stir in 1 lemon, rind finely grated and juiced. Season. Brush both sides of 4 (150g each) swordfish or tuna steaks with 1 teaspoon olive oil. Season with salt and pepper.
Step 3 Cook fish on barbeque for 2 minutes each side or until cooked. Set aside. Serve fish with salsa verde and salad.

Chargrilled swordfish with salsa verde

How to make Chargrilled swordfish with salsa verde

Ingredients

Method