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Swordfish with IPA caper relish

November 9, 2012

Swordfish with IPA caper relish


Serves: Four
Prep: 15 min
Cooking: 15 min

This is a delightful dish on a warm summer’s day, especially with its refreshing IPA vinaigrette. You need to choose a bright vivacious beer that has handfuls of alpha acids, such as Bridge Road Bling IPA. It’s also great with Mahi Mahi, Yellowtail Kingfish, or Barramundi.


  • 4 Swordfish steaks (or 2 large steaks and cut them in half)
  • 2 Tbsp. drained baby capers
  • 1 tsp. fennel seeds
  • 1 small red capsicum
  • 100ml India Pale Ale (IPA)
  • 1 Tbsp. balsamic vinegar
  • Juice from a small lemon
  • Olive oil for frying


  1. Mix ale, balsamic vinegar, lemon juice, and capers in a small bowl.
  2. Toast fennel seeds in pan for a couple of minutes in a dry pan, or until they become fragrant and slightly darker brown. Remove seeds and place into vinaigrette bowl.
  3. Remove seeds from capsicum and dice finely.
  4. Add capsicum to pan with some olive oil and cook thoroughly. Remove from pan and add to vinaigrette bowl.
  5. Cook swordfish steaks on an oiled grill or pan for 5 to 6 minutes a side.
  6. Serve fish topped with a good helping of the caper relish and a glass of IPA.


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