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BBQd Swordfish Steaks, Cardamom Pumpkin and Onion Salsa

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“A delicous combination of flavours for a special dinner. This is a more complicated dish I serve to company.”
READY IN:
2hrs 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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