If you fancy a steak of the fishy kind, look no further than swordfish. It’s moist and flavorful, with a slightly sweet taste. The firm and meaty texture allows the fish to hold up beautifully on the grill.
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1.Preheat oven to 220°C (200°C fan-forced).
2.Combine capsicums, eggplant and zucchini with 2 tablespoons of the oil in large baking dish, roast, uncovered, 15 minutes. Add tomatoes, roast, uncovered, further 5 minutes or until vegetables are just tender.
3.Meanwhile, combine remaining oil, vinegar, garlic and sugar in screw-top jar, shake well. Brush a third of the dressing over fish. Cook fish, in batches, on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.
4.Combine vegetables in large bowl with basil and remaining dressing, toss gently to combine. Divide vegetables among serving plates, top with fish.