Name: Fish steaks with kalamata olive dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 x 200g (6½-ounce) white fish steaks; 2 teaspoon olive oil; 1 cup coarsely chopped fresh flat-leaf parsley; 1 medium red onion (170g), sliced thinly; 1 cup (150g) seeded kalamata olives, chopped coarsely; 8 white anchovy fillets (20g), drained, sliced thinly lengthways; 1 tablespoon rigani; 1 clove garlic, crushed; 1/4 cup (60ml) olive oil; 1/4 cup (60ml) red wine vinegar

Ingredients

4 x 200g (6½-ounce) white fish steaks

2 teaspoon olive oil

1 cup coarsely chopped fresh flat-leaf parsley

1 medium red onion (170g), sliced thinly

1 cup (150g) seeded kalamata olives, chopped coarsely

8 white anchovy fillets (20g), drained, sliced thinly lengthways

1 tablespoon rigani

1 clove garlic, crushed

1/4 cup (60ml) olive oil

1/4 cup (60ml) red wine vinegar

Method

1.To make kalamata olive dressing; mix garlic, olive oil and red wine vinegar together in a medium jar and shake well. Season.

2.Brush steaks with oil; season. Cook steaks on heated grill plate (or grill or barbecue or grill pan) until cooked through.

3.Meanwhile, warm dressing in small saucepan; stir in parsley.

4.Serve fish steaks drizzled with dressing.

We used swordfish in this recipe; tuna steaks and firm white fish cutlets would also be fine. The dressing can be made a day ahead, cover, store in the refrigerator. SEAFOOD It’s an Australian custom to eat seafood in summer, and we’d be mad not to, especially if we’re close to the sea. Prawns, scallops, fish and oysters – a feast of freshness.
Note

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Ingredients

Method

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