Grilled Swordfish with White Polenta, Roasted Peppers, Capers and Oregano
4 x 180gm swordfish steaks
150gm white polenta
40gm Parmesan, grated
1 red capsicum
1 yellow capsicum
1 green 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 4 plates and serve the swordfish and a large spoonful of the capsicums on top.