Sardinian Grilled Swordfish with Tomatoes and Olives
Perfectly grilled swordfish meets juicy tomatoes, olives, lemon and rocket for effortless Mediterranean sunshine.
Ingredients
- 750 g 4 swordfish steaks, about 180–200g each
- 400 g ripe tomatoes, deseeded and roughly chopped
- 100 g pitted black olives
- 2 handfuls rocket
- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 1 lemon
- 1 tsp dried oregano
- sea salt and freshly ground black pepper
Instructions
- Heat a griddle pan or barbecue until very hot.
- Rub the swordfish with 1 tbsp olive oil, oregano, salt and pepper.
- Mix the tomatoes, olives, garlic and remaining olive oil. Add a good squeeze of lemon.
- Grill the swordfish for about 3–4 minutes on each side, depending on thickness.
- Don't overcook it — swordfish should remain moist and juicy.
- Fold the rocket through the tomato mixture.
- Serve the swordfish immediately with the tomato and olive mixture spooned over the top.
- Finish with another squeeze of lemon.
- And that's it. Good swordfish needs confidence, not complication.
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Nutrition
394
Calories
24G
Fat
5G
Saturates
3G
Sugars
560G
Salt
38G
Protein
6G
Carbs
3G
Fibre
ⓘ UK Government Reference Intakes (RIs).
