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Neil Perry's Barbecued Swordfish with Sweet-Sour Red Capsicum
Ingredients
  • 60ml extra virgin olive oil 4 tbsp honey 3 tbsp red wine vinegar sea salt freshly ground pepper 1 tsp brined capers, drained and rinsed 10 large black olives, pips removed and roughly chopped
  • 2 tbsp finely chopped fresh mint leaves, plus extra, to garnish
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