INGREDIENTS
4 x 180g sashimi-grade Swordfish steaks, skin off (see notes)
1 bunch green asparagus, trimmed (see notes)
2 zucchini, sliced lengthways into thick ribbons
4 roma tomatoes, halved
⅓ cup extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
¼ cup flat-leaf parsley sprigs
Balsamic Marinade
¼ cup extra virgin olive oil
1 tablespoon balsamic vinegar (see notes)
Salt flakes and freshly ground black pepper, to taste
METHOD
Heat a barbecue or char-grill plate.
Make Balsamic Marinade: combine all ingredients.
Place the fish in a flat dish, pour on the marinade and turn the fish to coat well. Cover and set aside.
Brush the asparagus, zucchini and tomatoes generously with olive oil, sprinkle with salt and pepper. Place the asparagus on the grill plate and cook for about 2 minutes, then turn them and place the zucchini and tomatoes on the grill plate. Turn after a minute or so and cook until well marked. Remove and arrange on a platter.
Remove fish from marinade and place on the char-grill section of the BBQ for 3-4 minutes until well marked, then turn and cook other side for 1-2 minutes, or longer if you’d like it cooked all the way through.
Place fish on top of the vegetables and garnish with parsley sprigs.
