Name: Chargrilled swordfish, capsicum salad and soft-boiled egg
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 4
Ingredients: 4 eggs, at room temperature; 80 ml (1/3 cup) extra-virgin olive oil; 4 red capsicum (about 1 kg), seeds removed, thinly sliced lengthways; 4 anchovy fillets, thinly sliced lengthways; 4 green onions, finely chopped; 1 tbsp sherry vinegar; 4 swordfish steaks (about 150gm each)

Chargrilled swordfish, capsicum salad and soft-boiled egg

Australian Gourmet Traveller fast Spanish recipe for chargrilled swordfish, capsicum salad and soft-boiled egg.

Serves 4

Prep

10M

Cook

14M

Total

24M

Ingredients

4 eggs, at room temperature

80 ml (1/3 cup) extra-virgin olive oil

4 red capsicum (about 1 kg), seeds removed, thinly sliced lengthways

4 anchovy fillets, thinly sliced lengthways

4 green onions, finely chopped

1 tbsp sherry vinegar

4 swordfish steaks (about 150gm each)

Method

Main

1.Place eggs in a small saucepan, cover with cold water and bring to the boil over high heat, cook until soft boiled (3½ minutes), cool under cold running water, peel and set aside.

2.Heat 60ml olive oil in a large frying pan over medium-high heat, add capsicum and stir occasionally until softened (7-10 minutes). Add anchovy, green onion and sherry vinegar, and season to taste.

3.Meanwhile, heat a chargrill pan over medium-high heat, brush swordfish with remaining olive oil and cook, turning once, until just cooked through (3-4 minutes on each side). Serve with capsicum salad and soft-boiled eggs.

Styling by Rodney Dunn

Styling by Adelaide Lucas

Styling by Mia Asker