Swordfish Steak with Garlic Sauce

Those Who Live By the Sword!

Swordfish Steak with Garlic Sauce


I have been served super swordfish in Spain. I have also been served swordfish that has been spoiled through being cooked too long.

At its best, it is a joy to taste. So, why not cut out the middle man and cook it yourself? Do not be overwhelmed by the idea. You can do it.

Keep it simple, as in the case of this grilled swordfish and garlic recipe.


4 swordfish steaks of about 150 grams each
1 tablespoon of olive oil
. Salt and black pepper
For the sauce
4 large garlic cloves
1 tablespoon of fresh white breadcrumbs
Juice of 1 lemon
Half a teaspoon of salt
300 mils of olive oil


Soak the fish for 20 minutes in cold and salted water. This will make the flesh firm and drain out any blood. Meanwhile, make the alioli. Put the garlic cloves, breadcrumbs, lemon juice and salt in a liquidizer or food processor and blend to a thick paste. Add the oil in a thin stream until the sauce forms an emulsion and thickens. Drain the fish steaks and pat dry. Rub the cut surfaces with oil, and season with salt and black pepper. Heat a griddle or heavy frying pan until it is smoking hot. Then add the swordfish steaks. Grill them for 2-3 minutes each side, turning once. Serve the fish with the sauce on the side.

About Vernon

Writer, TV producer & author of a guidebook to the 100 best tapas bars in the Spanish city of Granada. He's produced food & travel programmes for UK broadcasters. He's written for newspapers and magazines in the UK and Spain. He's travelled all over Spain tasting tapas - all in the name of research, he insists.


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