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Ingredients

60ml (1/4 cup) olive oil
4 small (about 125g each) swordfish steaks
2 red onions, thickly sliced crossways
2 (about 140g each) ripe tomatoes, finely chopped
2 tablespoons coarsely chopped fresh continental parsley
2 tablespoons drained capers
Salt & freshly ground black pepper
1 bunch rocket, ends trimmed, washed, dried
4 crusty white shell bread rolls

Method

Step 1 Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Add the swordfish and onion. Cook for 2-3 minutes each side or until the fish is brown and just cooked through, and the onion softens.
Step 2 Meanwhile, combine the tomato, parsley, capers and remaining oil in a medium bowl. Season with salt and pepper.
Step 3 Divide the onion among serving plates. Top with the swordfish steaks and tomato & caper salsa. Serve immediately with the rocket and bread rolls.

Swordfish with tomato & caper salsa

How to make Swordfish with tomato & caper salsa

Ingredients

Method