Make the most of your fish with this simple and elegant dish. A green olive, caper and herb salsa verde complements the swordfish perfectly, and to round it all off, some pickled fennel to tickle your tongue!
Ingredients
Method
For the pickled fennel, add water, vinegar, spices, herbs and sugar to a large saucepan and bring to a boil. Slice each fennel bulb into six wedges. Divide among large, sterilised jars (see Cook’s Tip). Pour in hot pickling liquid to cover. Seal and refrigerate.
For the salsa verde, stir pine nuts in a frying pan on medium heat until toasted. Add to a large bowl with olives, capers, chillies, olive oil, lemon and mustard. Whisk to emulsify. Just before serving, add chopped herbs and stir to combine. Season.
About 30 minutes before cooking, season fish and drizzle with oil.
Heat a barbecue grill plate or chargrill pan on medium-high heat. Grill fish for 2 minutes each side, or until cooked to your liking. Place on a plate.
To serve, spoon the salsa verde over the fish and accompany with pickled fennel.
Storing your pickled fennel
The pickled fennel will keep in the fridge for up to 4 weeks. You will need to store it in a sterilised jar.
To sterilise jars, wash them well with hot, soapy water, rinse, then stand upright in a 110°C oven for 20 minutes, until dry. To sterilise metal lids and rubber seals, submerge in just-boiled water for 10 minutes, remove with clean tongs, then leave to air dry.
