6 (200g) fillets of sword fish (mid cut)
2 red roasted capsicum (peeled) Julienne
2 roasted green capsicum (peeled) julienne
Red wine vinaigrette
6 tomatoes (petals)
1 red onion (thinly sliced)
1 chilli (finely chopped)
1 cup basil leaves
½ cup kalamata olives
1 tablespoon capers (well rinsed)
6 anchovy fillets (whole)
½ loaf ciabatta (large dice)

Method

In a large bowl, combine capsicum, tomato, onion, chilli, basil, olives anchovies and capers and mix lightly
Season
Add diced bread and enough vinaigrette to moisten
Char swordfish – medium rare

To Serve

Place a small amount of salad in a mound off centre of plate
Add swordfish
Garnish with lemon cheek and little vinaigrette

Recipe by Alex Houghton
Fish Seafood Grill & Rotisserie