Ingredients

• 60ml (1/4 cup) olive oil
• 4 small (about 125g each) swordfish steaks
• 2 red onions, thickly sliced crossways
• 2 (about 140g each) ripe tomatoes, finely chopped
• 2 tbs coarsely chopped fresh continental parsley
• 2 tbs drained capers
• Salt & freshly ground black pepper
• 1 bunch rocket, ends trimmed, washed, dried
• 4 crusty white shell bread rolls

Description

Swordfish With Tomato & Caper Salsa Recipe - Heat 1 Tbs Of The Oil In A Large Frying Pan Over Medium-high Heat. Add The Swordfish And Onion. Cook For 2-3 Minutes Each Side Or Until The Fish Is Brown And Just Cooked Through,...

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