Marinated Swordfish with Tomato and Basil Sauce

Marinated Swordfish with Tomato and Basil Sauce 

Serves 6


  • 6 Swordfish steaks
  • Coarsely ground black pepper
  • 6 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp freshly chopped oregano or 2 tsp dried
  • 25g/1 oz unsalted butter
  • 1 tbsp olive oil
  • 3 tbsp finely chopped shallots
  • 2 tbsp red wine
  • 1 tbsp sherry vinegar
  • 550g/1 lb plum tomatoes peeled/deseeded/diced
  • 1 tbsp shredded fresh basil leaves


  1. Sprinkle swordfish steaks with pepper on both sides. Combine oil, lemon juice and chopped oregano in a dish large enough to take the steaks in a single layer and stir to blend.
  2. Add the steaks, coating both sides with marinade. Set aside at room temperature for at least one hour turning them once or twice.
  3. Either pre-heat grill or fire-up the BBQ
  4. In a medium frying pan melt butter with the oil until sizzling, add the shallots and cook until soft.
  5. Add wine and vinegar and reduce over a high heat, keep stirring for 1 minute. Reduce the heat and add tomatoes and simmer for 5 to 6 minutes or until most of the liquid is evaporated. Stir in shredded basil, season with salt and pepper and keep warm while cooking the swordfish steaks.
  6. Cook the steaks over medium-hot coals or under the grill for 4 minutes each side. Serve with lemon rice or baked potatoes and a green salad.
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