THE RED-BOLT MARINE

(Our Play on Swordfish with Chili and Olives)

THE RED-BOLT MARINE

Ingredients: 2 Swordfish steaks (approx. 400g total), 1 Red onion (petals), 50g Black olives (halved), 2 tsp Chili flakes, 1 tsp Dried Oregano, 100ml Tomato passata, 1 tbsp Capers...

Ingredients

  • 2 Swordfish steaks (approx. 400g total)
  • 1 Red onion (petals)
  • 50g Black olives (halved)
  • 2 tsp Chili flakes
  • 1 tsp Dried Oregano
  • 100ml Tomato passata
  • 1 tbsp Capers

Cooking Method

  1. The Scorch Sear the fish on maximum heat for 3 minutes per side until charred and firm; remove.
  2. The Architect Sauté the onion petals and olives in olive oil until charred at the edges.
  3. The Bloom Add chili and oregano with a 20ml splash of water to form a spicy, fragrant mist.
  4. The Marriage Add the passata and capers; simmer for 3 minutes then slide the fish back in for 1 minute.
  5. The Final Flourish Finish with a squeeze of fresh lime and raw fresh parsley.

Cuisine: Italian

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