Name: Swordfish with agrodolce sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 - 8
Ingredients: 6-8 skinless swordfish steaks (250gm each); For brushing: olive oil; To serve: lemon wedges; Agrodolce sauce; 180 ml white wine vinegar; 50 gm raw sugar; 1½ Spanish onion, finely chopped; 50 gm currants; 60 gm pine nuts; 2 lemons, segmented; ½ cup dill sprigs

Swordfish with agrodolce sauce

Australian Gourmet Traveller recipe for swordfish with agrodolce sauce.

Serves 6 - 8

Prep

15M

Cook

10M

Total

25M

Swordfish is great for entertaining – sear it just rare and then warm it in the oven to serve. Prepare the agrodolce sauce ahead if you have the chance; simply toss the pine nuts, lemons and dill in at the last minute.

Ingredients

6-8 skinless swordfish steaks (250gm each)

For brushing: olive oil

To serve: lemon wedges

Agrodolce sauce

180 ml white wine vinegar

50 gm raw sugar

1½ Spanish onion, finely chopped

50 gm currants

60 gm pine nuts

2 lemons, segmented

½ cup dill sprigs

Method

Main

1.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).

2.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.

3.Heat a barbecue or char-grill pan over high heat. Brush swordfish steaks with olive oil, and seaon to taste, then grill, in batches if necessary, turning once, until golden and cooked medium-rare (1½-2 minutes each side, depending on the thickness of the fish). Serve warm with agrodolce spooned over and lemon wedges to the side.