Chargrilled Swordfish with Roasted Tomato Dressing

Craving a delightful fish dish that's light and fresh? Look no further than this simple recipe. Use the Haier Induction Cooktop for rapid heating and cooling, making cooking a breeze with effortless clean-up - all of the flavours without the fuss!

Serves: 4

Time: 40 minutes


  • 4 fillets of swordfish
  • Rocket leaves (broadleaf if possible)
  • Dressing
  • 1 clove of garlic
  • 1 long chilli
  • 2 tomatoes
  • 1 tbs baby capers
  • 4 spring onions, dark green leaves trimmed
  • 1/2 tsp coriander seeds, toasted and then crushed
  • 3 sprigs of parsley, finely chopped
  • 3 springs parsley, chopped
  • 1/2 cup good quality extra virgin olive oil, plus extra for brushing
  • 1 tbsp red wine vinegar
  • Salt and pepper


Pre heat the oven to 150C.

Arrange garlic, chilli, tomatoes, capers, spring onions, coriander seeds, salt and pepper into a small baking dish. Drizzle over oil and roast in the oven for 20 minutes to gently roast. Once cooked and cooled enough to handle, peel away tomato skins. Roughly chop, along with spring onion chilli and garlic. Mix in the vinegar and flavoured oil from baking dish. Leave at room temperature.

demonstrating the compote being made and preparing the apples in a tart shell

Heat a large rectangular grill plate over the induction flexi zone over a high heat. Lightly brush swordfish fillets with olive oil and season with salt. Grill for 1 minute on each side.

Arrange rocket onto a platter and top with charred swordfish. Drizzle over dressing and serve.

cooked apple tart sitting on a serving platter

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