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Chargrilled swordfish with roasted capsicum salsa


  • To make the salsa, toss the tomatoes, spring onions, capsicum and basil with a splash of oil, the red wine vinegar and seasonings.
  • Sprinkle the fish with a little olive oil and seasonings. Then cook on a preheated ridged grill (or BBQ), squeezing with lime juice as you do so, being careful not to over cook.
  • Serve fish with a mound of the salsa on the side.


  • ¼-½ punnet cherry tomatoes, quartered
  • 2 spring (green) onions, finely chopped
  • 6 pieces roasted red capsicum, sliced
  • 8-12 small fresh basil leaves, torn
  • olive oil
  • a splash of red wine vinegar
  • sea salt & freshly ground pepper
  • 4 x 180 gm swordfish steaks
  • 1 lime

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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