Grilled Game Fish and Tomato Caperberry Stew

60 minshere
Cooking method: Barbeque

Grilled Game Fish and Tomato Caperberry Stew

60 mins
Cooking method: Barbeque



  • 50ml extra virgin olive oil, divided into 2 x 25ml
  • 100g red onion, roughly sliced
  • 12 whole black pitted Kalamata olives
  • 100ml white wine
  • 10-12 cloves roasted garlic (skin on)
  • 400g tin whole peeled tomatoes
  • 12 caperberries
  • salt and pepper to taste
  • ½ cauliflower, cut into small pieces & blanched
  • ½ cup flour
  • 1 egg, lightly beaten
  • breadcrumbs mixed with ½ tsp turmeric (for a touch of colour)
  • ¼ cup sunflower oil
  • 180g (per person) tuna, kingfish or broadbill swordfish
  • 1 tbsp flat leaf parsley, chopped
  • sage leaves for garnish

Anchovy Butter

  • 60g butter, lightly softened
  • 20g anchovy, chopped
  • 10g chives, finely chopped

Seafood used

Cooking method

  1. Heat up a pan, add 25ml olive oil and onion and gently sweat.  Add the olives, white wine, garlic cloves and tomato.  Bring to the boil, then reduce and simmer gently for a few minutes. Add the capers and seasoning and place to the side, keeping warm.
  2. Dust the blanched cauliflower with flour, dip in egg then coat with the breadcrumbs.  Heat a pan, add the sunflower oil then add the cauliflower and brown until crispy.  Remove from pan and drain.
  3. Heat the bbq hotplate until hot.  Rub the fish with the rest of the olive oil, season and bbq for 3-4 minutes approximately on both sides depending on what fish is used and its thickness.
  4. To serve, place some sauce in a deep plate. Add the fish, top with the butter and place the cauliflower around the fish.  Garnish with parsley and a sprinkle of sage.

Anchovy butter

  1. Blend the ingredients together and roll into a log with clingfilm.  Chill until required.

This recipe serves 4 people.

Photo: Jason Burgess, courtesy Auckland Seafood School
Recipe: John Campbell, Chef, Auckland Seafood School