Sweet, sour and savoury all in one dish. This Italian-inspired swordfish is paired with a rich agrodolce sauce, bringing bold and balanced flavours to your plate.
Preparation time: 15 minutes
Cook time: 10 minutes
Serves: 6-8 people
What you will need:
- 6-8 skinless swordfish steaks (250g each)
-
Agrodolce Sauce:
- 180ml white wine vinegar
- 50g raw sugar
- 1 1/2 Spanish onions, finely chopped
- 50g currants
- 60g pine nuts
- 2 lemons, segmented
- 1/2 cup dill sprigs
- For brushing: olive oil
- To serve: lemon wedges
How it's made:
Preheat oven to 170C. For agrodolce sauce, heat vinegar and sugar in a small saucepan to a simmer over medium heat, stirring to dissolve sugar. Place onion in a bowl, pour vinegar mixture over, add currants and set aside to steep (5 minutes).
Meanwhile, roast pine nuts on an oven tray, shaking pan occasionally, until golden (4-6 minutes). Transfer to onion mixture along with lemon segments and set aside until ready to serve, then stir in the dill.
Heat a barbecue or char-grill pan over high heat. Brush swordfish steaks with olive oil, and season to taste, then grill, in batches if necessary, turning once, until golden and cooked medium-rare (1 1/2 - 2 minutes each side, depending on the thickness of the fish). Serve warm with agrodolce spooned over and lemon wedges to the side.
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