Bbqd Swordfish Steaks, Cardamom Pumpkin And Onion Salsa

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 tomatoes
• 1 red onion, peeled
• 1 garlic clove, peeled
• 1 red capsicum, seeds and membrane removed
• 1 cucumber, peeled and seeded
• 4 red chilies
• 2 slices bread
• 200 ml wine vinegar
• 600 ml extra virgin olive oil
• 2 tablespoons parsley, chopped
• salt and pepper
• 1 butternut pumpkin, peeled and deseeded
• 2 red onions, peeled
• 3 cardamom pods, split
• 1 teaspoon cardamom powder
• 1 teaspoon ginger
• 1 teaspoon crushed garlic
• 3 tablespoons olive oil
• 4 swordfish steaks
• salt & fresh ground pepper

Recipe

• 1 to make gazpacho oil:.
• 2 roughly chop tomatoes, onion, garlic, capsicum, cucumber, chillis and bread and place in bowl.
• 3 pour over vinegar and toss well and marinate for 2 hours, then puree in blender until smooth.
• 4 gradually whisk in olive oil.
• 5 add parsely and season.
• 6 to make salsa:.
• 7 preheat oven to 220 degrees celsius.
• 8 cut pumpkin and onion into 1cm cubes.
• 9 toss pumpkin with cardamom pods, cardamom spice, ginger, garlic and olive oil.
• 10 place on baking tray and roast in oven turning frequently until pumpkin is nearly cooked, then add onion ofr the last 5 to 10 minutes to brown.
• 11 add salt and pepper and toss well.
• 12 to cook fish:.
• 13 lightly season fish and cook over hot barbeque until cooked to your liking 5-10 minutes each side.
• 14 to serve:.
• 15 place two large spoonfuls of salsa in middle of plate. place fish on top and drizzle gazpacho oil over and around plate.