1 red onion, peeled
1 garlic clove, peeled
1 red capsicum, seeds and membrane removed
1 cucumber, peeled and seeded
4 red chilies
2 slices white bread
200 ml white wine vinegar
600 ml extra virgin olive oil
2 tablespoons parsley, chopped
salt and pepper
1 butternut pumpkin, peeled and deseeded
2 red onions, peeled
3 cardamom pods, split
1 teaspoon cardamom powder
1 teaspoon ginger
1 teaspoon crushed garlic
3 tablespoons olive oil
4 swordfish steaks
salt and fresh ground pepper
To make gazpacho oil
Roughly chop tomatoes, onion, garlic, capsicum, cucumber, chillis and bread and place in bowl.
Pour over vinegar and toss well and marinate for 2 hours, then puree in blender until smooth.
Gradually whisk in olive oil. Add parsley and season.
To make salsa
Preheat oven to 220 degrees Celsius.
Cut pumpkin and onion into 1cm cubes.
Toss pumpkin with cardamom pods, cardamom spice, ginger, garlic and olive oil.
Place on baking tray and roast in oven turning frequently until pumpkin is nearly cooked, then add onion for the last 5 to 10 minutes to brown.
Add salt and pepper and toss well.
To cook fish
Lightly season fish and cook over hot barbeque until cooked to your liking four minutes each side.
Place two large spoonfuls of salsa in middle of plate. Place fish on top and drizzle gazpacho oil over and around plate.