BBQd Swordfish Steaks, Cardamom Pumpkin and Onion S

Name: BBQd Swordfish Steaks, Cardamom Pumpkin and Onion Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 white bread; 200 ml white 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

Servings: persons

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 white bread
200 ml white 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

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.
16
Place fish on top and drizzle gazpacho oil over and around plate.

1980

kcal

Calories

200

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 tomatoes, 1 red onion, peeled, 1 garlic clove, peeled, 1 red capsicum, seeds and membrane removed, and more.

Yes, BBQd Swordfish Steaks, Cardamom Pumpkin and Onion Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

BBQd Swordfish Steaks, Cardamom Pumpkin and Onion Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions