Swordfish with Red Pepper Sauce

Swordfish with Red Pepper Sauce
Don't you just love it when a plan doesn't come together? You get to improvise ...

I found a couple of fantastic pieces of swordfish at the supermarket, really thick steaks with a great texture.

Swordfish doesn't have a lot of perfect partners, but it does seem to like subtle sweetness ... before, I've partnered with dragon fruit, sometimes mango and chilli even kiwi fruit.

That subtle sweetness could also come from peppers; capsicum, I believe our friends over the pond would call them. Roasted, to be precise.

I had intended to make up an Ayvar Sauce (Ajvar, in alternative spellings), a central European condiment of roasted red peppers and aubergine. Billed as Serb/Croat, you will also find this in neighbouring Hungary, where they pep it up further with paprika, even spiced paprika. Ayvar is caviar.

I say intended, because I was certain that I had an aubergine in, but at dinner time ... it could not be found. What's the betting I'll find it tonight?

Anyway, from work, I popped across the road at lunchtime to the Polish Shop (Polski Sklep) and found a large jar of roasted red peppers. Yes, I could have done it myself, but come on ... our central and eastern European cousins are the masters at this kind of thing; preserving seems almost instinctual to them. I also found a jar of shredded celeriac. Cool!

Upon googling the ingredients, since they're in a number of presumably European languages but not English, I found sugar in the celeriac. Shame, but no drama - once home, I soaked it in water for an hour, changing the water a couple of times. The roasted red peppers were good to go.

So, home and ready to make dinner ... no aubergine.

Okay, so I have roasted red peppers, combine with a small onion, chopped, some garlic, some paprika and a squirt of tomato purée: Red Pepper Sauce. In a frying pan on a low heat, just warm it through in a little olive oil.

Griddle pan on, swordfish on and cook it through.

I'm also having something green. Spinach or collard would be perfect here. I went with samphire. Broccoli would also be a good choice. Samphire needs nothing more than immersing in boiling water for a couple of minutes, which I did at the end while plating up.

Swordfish done, plate up ...

Swordfish down, red pepper sauce over, samphire and that shredded celeriac alongside.

Gorgeous! I'll do this Ayvar Sauce another time ....


  1. Bet that sauce is VERY good on seafood, all types of seafood. I'll definitely try this, as I just love roasted red peppers. I can find them readily in my favorite Middle Eastern grocer/importer. Have to drive and hour, but a visit there is always fun. I can see now I'll have to stock up on more than my usual 1 jar next trip down! :)

    1. I have to say ... it is :D

      As I said in the main blurb, I wanted to make an Ayvar Sauce but this came about from a lack of the relevant ingredients. Another time, I'll do the sauce I wanted to.

      Have fun at your importer. Of course, you can roast peppers yourself, but I do agree - there is something quite nice about drawing preserved peppers out of a jar, and I think I'm right, the flavours "mature" in the jar.

      I'm lucky to have all manner of diverse food stores around my city, from Pakistani and Kashmiri to Central European to Jamaican and Dominican, the Polish particularly a people who settled in my city from the end of WW2. With their entry into the EU, there are many more Polish who have come here to work and to live - their stores today are very much devoid of the English language and full of what I think they'd call "regular food", where the Polish Delis of my youth were very much considered exotic yet lacking entirely in their language.

      I say "my city", yet forget that I've actually moved to the neighbouring city. I still consider myself a Bradford lad.

      So, back to this pepper sauce. It'll also play well with bland white fish, say, north Atlantic coley, or to enhance an interesting white fish like halibut. It'll also go spectacularly with chicken.