MKR Episode 5 recipe: Chargrilled Swordfish with Jalapeño & Corn Salsa and ‘Nduja Butter

Chargrilled Swordfish with Jalapeño & Corn Salsa and ‘Nduja Butter

Prep Time: 40 mins

Cook Time: 10 mins

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Serves 4.


4 x 250g swordfish steaks

Light olive oil, for brushing and shallow frying

½ cup tarragon leaves

Jalapeno & Corn Salsa

2 tbs lime juice

2 tbs extra virgin olive oil

4 vine ripened tomatoes

3 corn cobs

1 small red onion, cut into 1cm dice

2 jalapeno chillies, seeded (if desired), finely chopped

½ cup coarsely chopped coriander

‘Nduja butter

100g ‘nduja

100g unsalted butter


1. To make salsa, combine juice and oil in a small jug. Season.

2. Peel tomatoes by using a small sharp knife to cut out core at top of tomato, then cut a cross in the base. Place tomatoes in a bowl of boiling water for 30 seconds until skin starts to split. Drain and place in a bowl of iced water to cool. Drain. Peel away skin. Cut tomatoes in half and scoop out and discard seeds. Cut flesh into 1cm dice and place in a large bowl.

3. Bring a charcoal barbecue to medium heat. Add corn cobs and cook, turning occasionally, until browned and charred. Transfer to a bowl of iced water to cool. Drain and pat dry. Trim away kernels and add to tomato in bowl. Stir in onion and jalapenos. Season. Just before serving, stir in coriander and lime juice and oil mixture.

4. To prepare nduja butter, place nduja in a small frying pan over medium heat. Mash to break down, then stir until soft and melted. Add butter and cook, stirring, until melted and combined. Remove from heat and set aside.

5. Bring a charcoal barbecue to medium-high heat. Brush swordfish with oil and season. Cook for 3-4 minutes or until well-marked, turn and cook for a further 1-2 minutes or until cooked as desired. Exact cooking time will depend on size and thickness of the steak.

6. Shallow fry tarragon leaves in a small frying pan until crisp. Drain on paper towel and season.

7. Arrange salsa on serving plates and top with swordfish. Drizzle with nduja butter and garnish with tarragon leaves.


For a shorter prep time, you could leave the skin on the tomatoes for the salsa.

Choose the thickest swordfish steaks you can find, as this will help them stay moist and juicy during cooking. If you want to test with a meat thermometer, 55C will give you medium-rare and 60C medium-well.

We finished cooking our swordfish steaks in the oven, as we were cooking for a large number and wanted to ensure consistency. We have provided a barbecue-only method here.

When cooking fish on a barbecue, leave it long enough to develop a good sear and crust before turning it over or it will stick to the grill.

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