Swordfish with Olives & Capsicums

9:00 pm on 27 March 2004

This recipe is good with any firm white fish steak. I particularly like it with swordfish cut into thin (about 1 cm) steaks.

(Serves 4)


  • 2 red capsicums
  • 1 tbsp lemon juice
  • ¼ C olive oil
  • ½ C black olives, stoned and chopped
  • ½ C green olives, stoned and chopped
  • 2 anchovy fillets*, chopped
  • 2 tbsp chopped fresh marjoram
  • 2 tbsp capers, rinsed, chopped if large
  • 1 clove garlic, chopped
  • salt and pepper
  • 4 swordfish steaks


Blister the capsicums over an open gas flame or put them in a hot oven on a (foil-lined) oven tray. Turn occasionally until blackened and blistered. Cool. Peel and seed, taking care to keep the lovely juices. Cut into small dice.

Beat the lemon juice into the olive oil until the mixture has emulsified. Stir in all the other sauce ingredients, excluding the seasoning. Leave to stand for at least one hour. Check for seasoning (you may find that no salt is required).

To cook the fish, use one of the following methods:

Preheat a ridged grill pan on high for five minutes. Cook the fish for a few minutes on each side until just firm (there is no need to brush the fish with oil).

Brush the fish with a little olive oil and put on an oven tray in a preheated oven (200ºC) for six to seven minutes, depending on the thickness of the fish.

Spoon a little of the sauce on to each plate and arrange the fish on top.

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