Name: Swordfish with olive paste
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 gram kalamata olives, seeded; 1/4 cup (50g) drained capers; 1/3 cup finely chopped fresh dill; 1/3 cup finely chopped fresh flat-leaf parsley; 2 clove garlic, crushed; 2 tablespoon lemon juice; 4 swordfish steaks (800g)

Swordfish with olive paste

Grilled swordfish with a tangy and delicious olive paste from Australian Women's Weekly.

Ingredients

200 gram kalamata olives, seeded

1/4 cup (50g) drained capers

1/3 cup finely chopped fresh dill

1/3 cup finely chopped fresh flat-leaf parsley

2 clove garlic, crushed

2 tablespoon lemon juice

4 swordfish steaks (800g)

Method

1.Blend or process olives, capers, dill, parsley, garlic and juice until mixture forms an almost smooth paste.

2.Cook fish on heated oiled barbecue, uncovered, until browned both sides and just cooked through. Spread olive paste over fish to serve.

Olive paste can be made 3 days ahead and refrigerated, covered.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

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