Swordfish with Lemon Sauce Recipe

This is a very nice Mediterranean recipe for grilled swordfish with a zesty lemon sauce. You can grill the swordfish on the barbecue, indoor grill or broil it in the stove. I think it tastes best on the barbecue.


2 lb (1 kg) swordfish, 1 inch thick
sea salt and freshly ground pepper to taste

3 cloves garlic, sliced into slivers
4 tbsp extra-virgin olive oil
1 onion, halved and thinly sliced
1/3 cup dry white wine
1 bay leaf

Lemon Sauce
2 tbsp freshly squeezed lemon juice
1 clove of garlic, finely chopped
1/4 cup of extra-virgin olive oil
pinch of sea salt
1 tsp chopped fresh Italian parsley
1/4 tsp chopped fresh oregano


Fire up the barbecue or preheat your broiler.

Combine the ingredients for the marinade. Place the fish in the marinade, cover with cling wrap and chill for 1 hour (turn the pieces of swordfish once).

Prepare the lemon sauce by putting the lemon juice in a bowl. Slowly add the oil while you whisk the sauce. Add garlic, continue to whisk, add oregano, parsley and a pinch of salt.

Remove the fish from the marinade and reserve the liquid. Cut the swordfish steaks into two. I like to cut the fish up into cubes for kebabs. If you go this route, then thread the fish onto skewers, leaving a little bit of space between them. Don't jam them together.

Grill for about 2 minutes or until the fish begins to colour. Turn the fish over and baste with the leftover marinade. Cook for an additional 2-3 minutes.

Have a warm plate ready and transfer the cooked swordfish to the plate. Sprinkle with pepper, drizzle with the lemon sauce and serve immediately. The fish can get cold pretty quickly if you let it sit for a few minutes.

Thristy? Serve this with a pinot grigio.

15 minutes prep | 5 minutes cooking | Serves 4