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Barbecued fish steaks with roasted capsicum salsa


  • To make the salsa, toss together the tomatoes, capsicums with a little of the oil, spring onions, seasonings, vinegar and basil. Set aside. 
  • Brush the fish with a little of the capsicum oil and cook on a preheated ridged grill (or BBQ), basting with the oil as you do so.
  • Serve the fish with a mound of the salsa on the side.


  • ½ punnet cherry tomatoes, halved or quartered
  • ½-1 small jar roasted capsicums, chopped & oil retained
  • 2 spring (green) onions, chopped
  • sea salt & freshly ground pepper
  • a splash of red wine vinegar
  • 12 basil leaves, torn
  • 4 x 180 gm fish steaks

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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