A twist on a French classic! A perfect piece of swordfish is served with rustic roasted beetroot and a sumptuous salad. All brought together with a lush garlic & caper sauce. Luxury on a plate!
Caper-garlic Swordfish
Caper-garlic Swordfish
with roasted beetroot, Danish-style feta & fresh mint
Hands on Time: 35 - 50 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beetroot
- Capers
- Creme Fraiche
- Cucumber
- Danish-style Feta
- Fish
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Line-caught Swordfish Fillet
- Line-caught Swordfish Fillets
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey (optional)
UNBEETABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
GARLIC & CAPER SAUCE
Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. When melted, add the grated garlic, and the chopped Capers. Fry until fragrant, about 1-2 minutes (shifting constantly). Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover.
SALAD TOSS UP
In a bowl, combine the rinsed salad leaves, the Cucumber half-moons, the crumbled feta, ½ the picked mint, a drizzle of olive oil, and seasoning.
EN GARDE!
Place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the Fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
SWORDFISH IS SERVED!
Plate up the swordfish and drizzle over the garlic & caper sauce. Side with the fresh salad and the roasted Beetroot. Garnish with the remaining mint. Perfection, Chef!
UNBEETABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
GARLIC & CAPER SAUCE
Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. When melted, add the grated garlic, and the chopped Capers. Fry until fragrant, about 1-2 minutes (shifting constantly). Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover.
SALAD TOSS UP
In a bowl, combine the rinsed salad leaves, the Cucumber half-moons, the crumbled feta, ½ the picked mint, a drizzle of olive oil, and seasoning.
EN GARDE!
Place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the Fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
SWORDFISH IS SERVED!
Plate up the swordfish and drizzle over the garlic & caper sauce. Side with the fresh salad and the roasted Beetroot. Garnish with the remaining mint. Perfection, Chef!
UNBEETABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
GARLIC & CAPER SAUCE
Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. When melted, add the grated garlic, and the chopped Capers. Fry until fragrant, about 1-2 minutes (shifting constantly). Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover.
SALAD TOSS UP
In a bowl, combine the rinsed salad leaves, the Cucumber half-moons, the crumbled feta, ½ the picked mint, a drizzle of olive oil, and seasoning.
EN GARDE!
Place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the Fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
SWORDFISH IS SERVED!
Plate up the swordfish and drizzle over the garlic & caper sauce. Side with the fresh salad and the roasted Beetroot. Garnish with the remaining mint. Perfection, Chef!
UNBEETABLE ROAST
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
GARLIC & CAPER SAUCE
Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. When melted, add the grated garlic, and the chopped Capers. Fry until fragrant, about 1-2 minutes (shifting constantly). Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover.
SALAD TOSS UP
In a bowl, combine the rinsed salad leaves, the Cucumber half-moons, the crumbled feta, ½ the picked mint, a drizzle of olive oil, and seasoning.
EN GARDE!
Place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the Fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
SWORDFISH IS SERVED!
Plate up the swordfish and drizzle over the garlic & caper sauce. Side with the fresh salad and the roasted Beetroot. Garnish with the remaining mint. Perfection, Chef!
Frequently Asked Questions
What is the preparation time for Caper-garlic Swordfish?
The preparation time for Caper-garlic Swordfish with roasted beetroot, Danish-style feta & fresh mint is between 35 and 50 minutes.
What is the total time required to make Caper-garlic Swordfish with roasted beetroot, Danish-style feta & fresh mint?
The total time required to make Caper-garlic Swordfish with roasted beetroot, Danish-style feta & fresh mint is between 40 and 55 minutes.
How many servings does Caper-garlic Swordfish provide?
4 servings
What are the main ingredients in Caper-garlic Swordfish?
Beetroot, Capers, Creme Fraiche, Cucumber, Danish-style Feta, Fish, Fresh Mint, Garlic Clove, Garlic Cloves, Line-caught Swordfish Fillet, Line-caught Swordfish Fillets, Salad Leaves
What is the nutritional information of Caper-garlic Swordfish?
Calories: 495, Carbs: 18 grams, Fat: grams, Protein: 41.1 grams, Sugar: 4.3 grams, Salt: 1013 grams
How do I prepare Caper-garlic Swordfish?
GARLIC & CAPER SAUCE: Boil the kettle. Return the pan, wiped down, to medium heat with a knob of butter. When melted, add the grated garlic, and the chopped capers. Fry until fragrant, about 1-2 minutes (shifting constantly). Remove from the heat and stir through the crème fraîche. Season, add a sweetener (optional), loosen with a splash of water if too thick, and cover. UNBEETABLE ROAST: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). SALAD TOSS UP: In a bowl, combine the rinsed salad leaves, the cucumber half-moons, the crumbled feta, ½ the picked mint, a drizzle of olive oil, and seasoning. EN GARDE!: Place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season. SWORDFISH IS SERVED!: Plate up the swordfish and drizzle over the garlic & caper sauce. Side with the fresh salad and the roasted beetroot. Garnish with the remaining mint. Perfection, Chef!
What should be prepared from my kitchen to make Caper-garlic Swordfish?
Beetroot, Capers, Creme Fraiche, Cucumber, Danish-style Feta, Fish, Fresh Mint, Garlic Clove, Garlic Cloves, Line-caught Swordfish Fillet, Line-caught Swordfish Fillets, Salad Leaves
How many calories does Caper-garlic Swordfish have?
495 calories
How much fat content does Caper-garlic Swordfish have?
grams
Woolies Products in this dish
