Grilled swordfish steak, sweet and sour onions

SERVES 4 // PREP TIME 20 MINS // COOK 20 MINS

“I’m a big fan of swordfish – it’s so buttery and tender when cooked perfectly, and it’s also big enough in flavour to hold up to the sweet and sour onions,” says Perry.

60 ml (¼ cup) extra-virgin olive oil

4 swordfish steaks (about 250gm each)

SWEET AND SOUR ONIONS

160 ml (2/3 cup) extra-virgin olive oil

1 garlic clove, thinly sliced

50 ml red wine vinegar

25 gm honey

1 tbsp currants

1 tbsp toasted pine nuts

1 good pinch chilli flakes

¼ bunch flat-leaf parsley, leaves picked and shredded

¼ bunch round mint, small leaves picked

2 red onions, peeled, sliced into 8mm-thick rings

1 For sweet and sour onions, place 60ml olive oil and garlic in a saucepan over medium heat. Cook, stirring frequently until garlic starts to turn golden (2-3 minutes). Stir in vinegar, honey, currants, pine nuts and chilli. Reduce heat to low and simmer until slightly syrupy (3-4 minutes). Remove from heat and stir in herbs. Set aside.

2 Heat remaining 100ml oil in a large frying pan over high heat. Add onion and cook, stirring and tossing frequently until the onion edges begin to brown but still with some texture (5-6 minutes). Transfer onions to a large bowl with the sweet and sour mixture. Season to taste and toss to combine. Set aside.

3 Preheat a lightly greased char-grill pan or barbecue to high heat. Place swordfish on a large oven tray, drizzle both sides with oil and season all over. Grill swordfish for 7 minutes or until char marks appear, turn over and cook for a further 5-7 minutes until cooked to medium. Rest steaks for 5 minutes. Divide steaks among plates and top with sweet and sour onions.