Recipe: Grilled Swordfish

Image source: Contributed

Grilled Swordfish with White Polenta, Roasted Peppers, Capers and Oregano

Serves 4 as an Entree


  • 4 x 180gm swordfish steaks
  • 1 green capsicum
  • 750ml water
  • 40gm butter
  • 40gm Parmesan, grated
  • 50ml cream
  • 1 red capsicum
  • 1 yellow capsicum
  • 50gm small salted capers, soaked in water
  • ½ cup oregano leaves
  • 50ml red wine vinegar
  • 75gm extra virgin olive oil
  • Salt and pepper


Bring the water to the boil and whisk in the polenta in a steady stream. Turn down the heat and simmer for 10 minutes, stirring occasionally.

Add the butter, Parmesan and cream and season with salt and white pepper. Set aside.

Roast the capsicums in a hot oven until the skins are blistered and the flesh is soft. Cool.

Peel the capsicums, remove any seeds and cut into 5mm strips.

Mix with the capers, oregano, vinegar and olive oil and season well. Oil, season and grill the swordfish steaks on a BBQ or hot grill pan until just cooked through. Divide the polenta between four plates and serve the swordfish and a large spoonful of the capsicums on top.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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