21 Best Swordfish Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Basil Grapefruit Grilled Swordfish Steaks

Basil Grapefruit Grilled Swordfish Steaks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Basil Grapefruit Grilled Swordfish Steaks is a simple grilled fish recipe. White fish is topped with a simple fresh salsa for a healthy and light dinner.

Ingredients

• 4 swordfish steaks ((approximately 5 ounces each))
• 2 grapefruits
• 2 Tablespoons red onion (finely diced)
• 2 Tablespoons fresh basil (chopped)
• 1/2 lemon
• 2 teaspoons olive oil
• salt
• black pepper

Instructions

1. Preheat your grill to medium heat. Preheat a skillet or grill basket with small holes on the grill for the relish. Something that the pieces will not fall through.
2. Season both sides of the fish with salt and pepper. Brush your grill (and/or the fish, honestly) with some oil to help prevent it from sticking.
3. Meanwhile, prepare your grapefruit salsa. Cut the top, bottom, and skin off of the grapefruit and then slice your knife right next to each segment to remove them, leaving you with just the flesh wedges (see picture).
4. Cut the grapefruit wedges that you have removed into chunks (a little larger than you want, as they will break some with mixing) and place in a small bowl. Squeeze the “guts” (leftover white membrane from the grapefruit) of one grapefruit into the small bowl to get some of the liquid.
5. Add the finely diced red onion, basil, juice of 1/2 lemon, and the olive oil to the grapefruit. Stir gently to combine. Season to taste with salt and pepper. If too tart, add a little sugar as desired.
6. When the grill is hot, add the swordfish to the grill.
7. Cook the fish for approximately 5 minutes. The fish should release somewhat easily from the grill. Flip over.
8. Finish cooking the fish, an additional 5 minutes or so on the second side. Remove from the heat.
9. Top the fish with the relish, or serve on the side. Serve immediately.

2. Baked Swordfish Wheel

📋 Baked Swordfish Wheel is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT75M · Total: PT90M · Yield: [‘8’, ‘8 people’]

Easy to make and perfect for entertaining a large number of guests, a wheel will serve up to 8 people. For this recipe you will need a round baking pan the same dimensions of the wheel, and a larger pan to cook in the oven in Bain Marie.

Ingredients

• 4 lb Swordfish wheel
• 3 cherry tomatoes
• 5 fresh basil leaves
• 1 tbsp salt & pepper
• 3 tbsp olive oil

Instructions

1. Rinse the swordfish wheel under water and dry with a paper kitchen cloth
2. Make sure that there are no bone chips
3. Cut the cartilage and the bone from the meat and remove them. If you don’t do so, the wheel will deform while cooking.
4. You can use the bone for a swordfish ragu
5. Salt both sides of the wheel
6. Cover the base of a baking pan with olive oil.
7. Place the wheel inside, and cover with cherry tomatoes cut in half and basil leaves cut in stripes. Sprinkle with olive oil and cover with aluminium foil
8. Place the pan inside a larger one and add water in the larger pan. Put something underneath the pan to let the water circulate underneath. You can use some metal corks
9. Cook in the oven at 350 F – 180 C checking every once in a while. The swordfish will be ready when white juice comes out if pierced with a toothpick. The cooking time will be about 1 hour, but it depends on the height of the wheel and the type of oven.
10. Once ready, take it out of the oven and let it rest for a few minutes, uncovered.
11. The swordfish while cooking releases a clear juice full of flavor. Serve it pouring the juice over the swordfish.

3. Pan-Roasted Swordfish

Pan Roasted Swordfish with Cherry Tomatoes and Capers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This flavorful fish dinner is cooked in under 30 minutes!

Ingredients

• 1/4 cup Italian dressing
• juice from one medium sized lemon
• 2 swordfish steaks (about 1 1/2 pounds cut 1 inch thick)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 Tablespoon Italian seasoning
• 2 Tablespoons olive oil
• 2 cups cherry or grape tomatoes (half cut in half)
• 1/4 cup capers
• 2 cloves chopped garlic
• 2 tablespoons fresh chopped parsley plus extra for garnish
• 1 cup chicken broth (vegetable broth can be substituted)

Instructions

1. Mix together the dressing and lemon juice. Season the swordfish on both sides with salt, pepper and Italian seasoning. Pour over the dressing and allow to marinate in the refrigerator for 1 to 6 hours.
2. Preheat oven to 400 degrees.
3. Heat oil in a heavy duty oven- proof skillet on medium high heat. Sear fish for about 2 to 3 minutes on each side or until there are nice grill marks on fish. Remove fish from pan.
4. Add cherry tomatoes, capers, garlic, parsley, and broth. Cook for a few minutes or until tomatoes are wilted.
5. Add swordfish to pan and top with some of the tomatoes and sauce. Place in oven and cook for about 7 minutes or until fish is cooked through.
6. Remove from heat and serve fish with sauce spooned over it. Garnish with extra parsley.

4. Swordfish Tacos

Swordfish Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’]

These easy swordfish tacos are healthy, flavorful and made in only 15 minutes. Perfect for quick weeknight dinners!

Ingredients

• 2 swordfish steaks
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon oregano
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 4 tortillas
• 1/2 mango
• 1/2 pineapple
• 1/2 red bell pepper
• 1/2 red onion
• 2 tablespoons chopped cilantro
• 1/2 lemon ((juice only))
• 1/2 lime ((juice only))

Instructions

1. Season your swordfish well on both sides, and pan sear for a few minutes on both sides until the fish has cooked through.
2. Dice the vegetables for the salsa, and coat with lemon juice and lime juice.
3. Use a fork to pull or shred the fish steaks into pieces. Divide the fish between warm tortillas, and top with fresh salsa.

5. Ginger Garlic Pan Roasted Swordfish

Ginger-Garlic Swordfish Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’]

You’ll love my easy Ginger Garlic Swordfish Recipe. It’s the perfect restaurant style meal for your next date night!

Ingredients

• 2 tablespoons butter (room temperature)
• 2 teaspoons chopped fresh parsley
• 1 clove garlic (minced)
• ½ teaspoon ginger (grated)
• ⅕ teaspoon crushed red pepper
• ½ teaspoon lemon peel (grated)
• 1 tablespoon olive oil
• 12 ounces swordfish (fillets should be 6-7 ounces each)
• sea salt (to taste)

Instructions

1. Preheat oven to 400°F.
2. In a small bowl blend together the butter, parsley, garlic, ginger, red pepper and lemon peel.
3. Season the swordfish to taste with sea salt.
4. Place an ovenproof skillet over medium-high heat and when hot add one tablespoon of olive oil and the swordfish, salted side down.
5. Pan sear the swordfish for 1-2 minutes or until it has a nice color.
6. Turn the swordfish over, and drain out any excess oil from the pan. Carefully add a few tablespoons of water to the pan and place the pan in a preheated 400 degree oven
7. Roast the swordfish until just cooked through, about 6-8 minutes or until desired doneness.
8. Transfer swordfish to a serving dish
9. Add seasoned butter mixture to the same skillet. Allow it to cook slightly over medium-high heat until melted and bubbling (1-2 minutes).
10. Pour butter sauce over swordfish and serve with your favorite side dishes

6. Swordfish Kebabs with Yogurt

Grilled Swordfish Kebabs with Green Goddess Yogurt is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Yield: [‘2’]

Fresh and summery grilled swordfish with couscous, fresh herbs, and green goddess yogurt sauce!

Ingredients

• 1 1/2 lb skinless swordfish filet (cut into 1-inch cubes)
• 2 lemons (cut into rounds, then quartered )
• olive oil
• salt and pepper
• 1 ripe avocado
• 1 c full-fat greek yogurt
• 1/4 c loosley packed fresh dill or basil
• 4 tbsp lemon juice
• 1 c dry couscous
• 1 1/2 c water
• 2 tbsp olive oil
• 1 tsp salt
• 1 cucumber
• 4 oz feta cheese
• 1/4 c dill or basil leaves
• salt and pepper

Instructions Couscous

1. In a medium saucepan, bring the water, salt, and oil to a boil. Stir in the couscous, cover tightly with a lid and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps.

Swordfish Kebabs

1. Soak the bamboo skewers in water for at least on hour.
2. Thread the swordfish and lemon slices onto the pre-soaked skewers. Brush them with olive oil then season generously with salt and pepper.
3. Preheat a lightly greased chargrill pan over high heat. Cook the skewers for 2–3 minutes each side or until lightly charred and the fish is opaque throughout.

Green Goddess Yogurt

1. Place all of the ingredients in a blender or food processer and pulse until smooth and creamy. Season with salt and pepper.

Assembling:

1. Divide the couscous between two bowls. Top each bowl with half of the green goddess yogurt. Place two swordfish kebabs over each bowl then garnish with sliced cucumber, feta cheese, and fresh herbs. Squeeze half a lemon and a drizzle of olive oil over each bowl. Season with salt and pepper, serve immedietly!

7. Grilled Swordfish with Lemon Dill Aioli Sauce

Grilled Swordfish Steak with Lemon-Dill Aioli Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT7M · Total: PT9M · Yield: [‘2’, ‘2 servings’]

Swordfish steak, grilled to perfection and served with a Lemon-Dill Aioli Sauce.

Ingredients

• 1 Swordfish steak (weighing about 1 pound and cut at least 1- inch thick)
• 1 tablespoon olive oil
• Kosher salt
• Lemon Dill Aioli Sauce

Instructions

1. Prepare your grill and let it heat up for about 15 minutes until it reaches a temperature of 500°F. If you are using a pellet grill, we recommend using Alder, Apple, or Maple pellets.
2. Brush the swordfish steak on both sides with oil and season generously with salt.
3. Grill the swordfish steaks over high heat, as close to the heat as possible, turning once after 5 minutes, getting good grill marks. Flip the steak over and grill the other side for another 2-3 minutes. Transfer the fish to a platter and divide in half. Serve with Lemon-Dill Aioli sauce. Serves 2

8. Grilled Swordfish with Garlic Soy Marinade

Grilled Swordfish with Garlic Soy Marinade is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘3’, ‘3 servings’]

Simple Grilled Swordfish with Garlic Soy Marinade makes an easy and tasty supper.

Ingredients

• 1 swordfish steak, 10 to 12 ozs, about 1.25 inches thick
• 3 tbsp soy sauce, preferably lower sodium
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 tsp brown rice vinegar
• 1 tsp honey
• generous pinch ground ginger

Instructions

1. Preheat the grill to medium high.
2. Combine all the marinade ingredients in a bowl: soy sauce, garlic clove, olive oil, brown rice vinegar, honey and ginger.
3. Gently toss the swordfish with the soy garlic mixture so that it well-coated, and let the fish rest in the marinade for about 5 minutes.
4. Remove the swordfish from the marinade, scraping the larger bits of garlic off–leaving a bit on is good though. Reserve the marinade. Place the swordfish on the grill on direct, medium-high heat, and cover.
5. Grill for 6 minutes, then flip it to the other side. Brush some of the reserved marinade to coat the cooked side of the fish. Grill for another 6 minutes. This timing was perfect for our swordfish, but check for doneness as cooking time will vary based on the heat of your grill and size of the swordfish. Don’t overcook the fish–it should be cooked through but still nice and moist.
6. When cooked to your liking, remove the swordfish from the grill and place on platter to rest for a few minutes. Cut into serving portions, plate and enjoy.

9. Blackened Swordfish

Blackened Swordfish is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT4M · Cook: PT6M · Total: PT10M · Yield: [‘4’]

Blackened swordfish is a quick, easy and healthy dinner made with swordfish steaks. This 10-minute fish recipe is perfect for busy weeknights, and is packed with both flavor and nutrients.

Ingredients

• 4 swordfish steaks
• 2 teaspoons olive oil
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

Instructions

1. Use a paper towel to wipe off any excess moisture from the swordfish fillets.
2. Combine the seasoning in a bowl, and sprinkle seasoning across the fish on both sides.
3. Heat up some oil in a skillet or grill pan on medium to high heat.
4. Pan sear the swordfish steaks for about 3 minutes on each side, or until the fish is cooked through, and has a rich dark color on the surface.

10. Basil Pesto Grilled Swordfish

Grilled Swordfish with Basil Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT9M · Cook: PT6M · Total: PT15M · Yield: [‘2’, ‘2 people’]

This Grilled Swordfish with Basil Pesto is a quick, easy, and flavor-packed main course that’s perfect for barbecues and cookouts!

Ingredients

• 2 swordfish steaks (about 4-ounces each)
• pinch sea salt
• 2 tablespoons basil pesto
• fresh herbs to garnish, such as diced basil or green onion (optional)

Instructions

1. Preheat grill to high. 
2. While grill preheats, pat swordfish steaks dry and season both sides with salt.  Rub a thin layer of basil pesto over both sides of the steaks.  
3. Once the grill is hot, grill steaks for 3 minutes.  Flip, and grill for 3 more minutes.  Serve immediately, adding herb garnish if desired.

11. Orzo with Grilled Swordfish

Orzo with Grilled Swordfish and Kale Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Orzo served with grilled swordfish and zesty kale pesto for a tasty and healthy dinner.

Ingredients

• 12 ozs orzo
• 14.5 oz can white beans, drained and rinsed
• FOR THE KALE PESTO
• 4 cups tightly packed kale leaves, stems removed
• 3 garlic cloves
• 2 tbsp pumpkin seeds, lightly toasted
• generous pinch red pepper flakes
• salt and pepper to taste
• ½ cup grated parmesan cheese
• ⅔ cup extra virgin olive oil
• FOR THE MARINADE
• ¼ cup extra virgin olive oil
• 1 tsp balsamic vinegar
• ½ tsp garlic powder
• ½ tsp basil
• salt and peper to taste
• 1 lb swordfish steak, about 1 inch thick

Instructions

1. Make the kale pesto: Add the kale and garlic to a food processor, coarsely chopping to create enough room for the other ingredients. Next add the pumpkin seeds, red pepper flakes, salt and pepper, cheese, and 2/3 cup olive oil, and puree until it comes to a nice smooth consistency. Set the pesto aside.
2. Make the swordfish marinade: in a large combine the 1/4 cup olive oil, balsamic vinegar, garlic powder, basil, salt and pepper.
3. Preheat a grill to medium high. Rinse and pat dry the swordfish. Add it to the bowl with the marinade, and turn it over so that the swordfish is well coated. Set aside to marinade for about 10 minutes.
4. Begin boiling water for the orzo and cook according to package instructions while the swordfish marinates and starts being grilled.
5. Drain the orzo when done, and toss with a couple scoops of the kale pesto. Stir in the beans. Cover to keep warm while the swordfish is prepared.
6. After the swordfish marinates for 10 minutes, start grilling the fish by placing it on the grill. Grill the swordfish with the grill covered for 6 minutes. Flip the fish to the other side, and brush the side now facing up with the orange juice. Grill another 6 minutes, and check for doneness. You want the fish to be just cooked through (all white) but still moist. This typically takes 12 to 15 minutes of total grilling time depending on the thickness of the fish. When the swordfish is done remove it to a platter.
7. Plate some orzo, then place a portion of the swordfish on top of the orzo. Spread some extra kale pesto on top of the swordfish, and serve. Repeat with the other plates, then enjoy!

12. Baked Swordfish Braciolette

📋Baked Swordfish and Swordfish Braciolette Spiedini di Mare is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [‘3’, ‘3 people’]

Baked swordfish braciolette are rolled swordfish spiedini covered with breadcrumbs flavored with herds and garlic. It is a Sicilian recipe from Catania where swordfish are fished traditionally and sustainably. The swordfish covered in breadcrumbs remains moist as the bread coating retains its juices.

Ingredients

• 16 oz swordfish steak
• 7 oz breadcrumbs
• 1/2 clove peeled garlic cloves
• 2 tbsp freshly grated Parmesan
• 1 sprig fresh parsley
• 4 tbsp extra virgin olive oil
• salt
• zucchini or lettuce ((optional))

Instructions

1. Prepare the breadcrumbs by mixing the parsley finely minced, parmesan and crushed garlic

To make Swordfish Braciolette

1. To make the braciolette cut the slices of swordfish into strips and season with olive oil and salt.
2. Coat them with the breadcrumbs and roll them putting a small amount of extra breadcrumbs inside each roll.
3. Insert into skewers and cook under the grill until golden, turning them on each side.
4. It will take about 10 minutes per sides

To make Baked swordfish

1. Cover the bottom of a pan with olive oil and sprinkle with the breadcrumbs
2. Lay the swordfish steaks in the pan, seasoning with salt on each side
3. Top with breadcrumbs and olive oil.
4. You can also cover with thin slices of zucchini or lettuce leaves to keep it moist.
5. Cook in a hot oven at 180C until golden

13. Swordfish Steaks with Tomato Relish

Grilled Swordfish Steaks with Tomato Olive Relish is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Grilled Swordfish Steaks with Tomato Olive Relish is a simple grilled fish recipe. White fish is topped with a simple warm salsa for a healthy and light dinner.

Ingredients

• 4 swordfish steaks ((approximately 5 ounces each))
• 1 Tablespoon olive oil
• 1 pint grape tomatoes (or cherry tomatoes)
• 1/3 cup kalamata olives (pitted)
• 1/2 lemon (zest and juice)
• 3 cloves garlic (minced)
• 1 teaspoon dried rosemary
• salt
• black pepper

Instructions

1. Preheat your grill to medium heat. Preheat a skillet on the stove/grill or grill basket with small holes on the grill for the relish. Something that the pieces will not fall through.
2. Meanwhile, cut the tomatoes in half and chop the olives. Leave them large enough that they will not fall through any holes in the grill pan.
3. Season both sides of the fish with salt and pepper. Brush your grill (and/or the fish, honestly) with some oil to help prevent it from sticking.
4. When the grill is hot, add the swordfish to the grill.
5. When you add the fish, add the tomatoes and olives to the preheated skillet or grill basket.
6. Cook the fish for approximately 5 minutes. The fish should release somewhat easily from the grill. Flip over.
7. When the fish is flipped, your tomatoes should just be starting to burst or shrivel a little. Remove from the heat and place in a small bowl. If not bursting or shriveling, let them go a little longer or move to a hot spot on the grill to speed along.
8. Make the relish while the fish finishes cooking by adding the remaining ingredients to the tomatoes and olives: lemon juice and zest, garlic, dried rosemary, and a pinch of salt and pepper. Stir to combine and season to taste.
9. Finish cooking the fish, an additional 5 minutes or so on the second side. Remove from the heat.
10. Top the fish with the relish, or serve on the side. Serve immediately.

14. Air Fryer Grilled Swordfish Steaks with Mango Salsa

Air Fryer Grilled Swordfish Steaks with Mango Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 swordfish steaks (about 6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper
• For mango salsa:
• 2 ripe mangoes, diced
• 1/2 small red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt to taste

Instructions

1. 1. Preheat air fryer to 400°F (200°C).
2. 2. Brush swordfish with oil; season with chili powder, cumin, salt and pepper.
3. 3. Air fry 6–8 minutes, flipping halfway, until opaque and cooked through.
4. 4. While fish cooks, mix salsa ingredients and let rest 5 minutes.
5. 5. Top swordfish with mango salsa and serve.

15. Strozzapreti with Swordfish

Strozzapreti with swordfish is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘4’]

Swordfish pairs so well with pasta in this recipe full of the flavours of the Mediterranean. Easy to make and perfect for summer meals and seafood lovers!

Ingredients

• 400 g strozzapreti pasta ((14oz) or other short pasta)
• 500 g cherry tomatoes ((17oz) halved)
• 500 g swordfish steak/s ((17oz) cut into cubes)
• 10 g salted capers ((0.5oz) or you can use capers in oil)
• 1-2 garlic clove (peeled)
• 2 tbsp black olives (pitted)
• 1 handful of chopped parsley
• 1 tsp peperoncino flakes (red chilli pepper to taste)
• 2-3 tbsp extra virgin olive oil
• salt (for pasta and to taste)
• black pepper (for pasta and to taste)

Instructions

1. Put a large pan of salted water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
2. If using salted capers desalinate them under running water, rinsing several times thoroughly. Peel the garlic.
3. Cut tomatoes into quarters. Skin the swordfish steak/s and cut it into strips about 2 cm wide, then cut it into cubes.
4. Pour a little olive oil into a non-stick frying pan or skillet, heat it and add the garlic clove, peeled and left whole (so it will be easier then remove it) cook for about 2-3 minutes over a medium heat until it softens.
5. Add the olives and capers, then season with salt and pepper. Then add the halved tomatoes. Cook well for about 10 minutes on low heat. Add peperoncino flakes if you are going to use them.
6. At this point add the swordfish cubes and stir the ingredients for even cooking. Cook over a low heat for another 5 minutes. (Swordfish doesn’t take long to cook)
7. Add half the amount of finely chopped parsley, cook for a further minute. Remove the garlic and turn off the heat.
8. Cook the pasta al dente in the boiling water according to the instructions on the packet. When cooked, drain the pasta and pour directly into the pan with the fish and cherry tomatoes.
9. Sprinkle with remaining parsley (always finely chopped) and mix all the ingredients together well Serve while still hot.

16. Swordfish and Ragu Aubergine Pasta

📋 Pasta with Swordfish Ragu and Eggplants is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘8’, ‘8 people’]

A delicious summer Ragu made with swordfish. I use the meat from behind the neck and around the top fin. It is tastier and costs half the price of the steak meat. Eating every part of the fish is a way of honoring its death.

Ingredients

• 18 oz swordfish – from neck (500)
• 3 eggplants (long would be best)
• 10 oz fresh long tomatoes (for tomato sauce)
• 1 sprig fresh basil leaves
• 4 tbsp olive oil (extra virgin)
• 2 peeled garlic cloves
• 18 oz penne rigate pasta
• 1/2 cup dry white wine (optional)
• 1 tbsp salt (for the pasta)
• 1 tsp salt

Instructions Fry the eggplants

1. Cut the eggplants into cubes, removing the skin and deep fry the eggplants in hot olive oil
2. Drain them in kitchen paper to absorb the excess oil

Peel the fresh tomatoes

1. Place the fresh tomatoes into a pan and cover with boiling water for 10 minutes
2. After 10 minutes in boiling water the skin of the tomatoes will come out easly with the help of a sharp knife

Cook the swordfish

1. Wash the swordfish and dry the excess water with a paper towel and remove the skin with a sharp knife
2. In a large pan with high hedges, stir fry the fish, be careful not to overcook it.
3. Remove from the pan. Once slightly cooked, it will be easy to remove the bones and cartilage from the flesh.
4. Wait until it cools down before you start to clean it. DO NOT CLEAN THE PAN AFTER YOU HAVE COOKED THE FISH
5. Clean the fish and place the clean fish meat aside

Making the sauce

1. In the same pan where you cooked the fish, stir fry the garlic cloves
2. Cut the tomatoes into slices, add the basil and let them stew at medium to low temperature in the same pan you fried the swordfish.
3. Add 1 tsp of salt and simmer until the tomatoes melt into a sauce.

Putting it all together

1. In a separate pan, you can start boiling the pasta
2. Add the fish and the eggplants to the sauce and mix. Taste and adjust for seasoning
3. Pour half cup of white wine and stir and let it evaporate (optional)
4. Add the cooked pasta into the pan and stir
5. Transfer into a serving place and serve and add pepper or hot chili if you like spicy food

17. Grilled Swordfish

Grilled Swordfish is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT50M · Yield: [‘4’]

This grilled swordfish is marinated in lemon, garlic, olive oil and herbs, then seared on the grill until golden brown. The absolute best way to prepare swordfish, this dinner is easy yet elegant.

Ingredients

• 4 swordfish steaks (4-6 ounces each)
• 1/4 cup olive oil
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons soy sauce
• 1 teaspoon lemon zest
• 2 teaspoons fresh parsley (chopped )
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3/4 teaspoon minced garlic
• lemon wedges for serving

Instructions

1. Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl or resealable bag. Whisk to thoroughly combine.
2. Reserve 1 tablespoon of the marinade for later use. Add the garlic to the marinade and stir.
3. Add the swordfish to the marinade.
4. Cover the bowl or seal the bag, then marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
5. Remove the swordfish from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
6. Preheat an outdoor grill or indoor grill pan over medium high heat. Add the swordfish steaks and cook for 5-6 minutes on each side or until swordfish is opaque throughout.
7. Brush the reserved marinade over the fish, then serve immediately, with lemon wedges if desired.

18. Grilled Swordfish Steaks with Salsa Verde

Grilled Swordfish Steaks Salsa Verde is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

Grilled swordfish steaks topped with parsley-lemon-caper sauce. A simple recipe with exceptional flavors.

Ingredients

• 6 swordfish steaks (6-8 ounces per person)
• 1 1/4 cups extra virgin olive oil, divided
• 1/3 cup plus 2 teaspoons fresh lemon juice, divided
• 1/4 cup finely chopped flat-leaf parsley (an equal amount of fresh basil leaves can be substituted)
• 3 tablespoons small capers, rinsed, drained and finely chopped
• 6 oil-packed anchovy fillets, finely chopped and then mashed using the back of a fork.
• 2 teaspoons finely minced garlic, divided
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt plus more, to taste

Instructions

1. In a small bowl, whisk together a marinade of 1/2 cup olive oil, 1/3 cup lemon juice, 1 teaspoon of the minced garlic and 1/4 teaspoon of salt. Place the swordfish in a non-reactive bowl or a plastic container and toss with the marinade, to coat. Leave to marinate for 30 minutes.
2. To make the salsa verde, place the parsley (or basil), capers, anchovies, 1 teaspoon garlic, mustard and 2 teaspoons of lemon juice in a small mixing bowl. Stir to combine. Gradually pour in the remaining 3/4 cup olive oil while whisking. The salsa verde can be made several hours ahead and refrigerated, covered. Bring to room temperature before using.
3. Preheat the grill to medium-high. Grill the fish for 4 minutes on the first side and 2-6 minutes on side two, depending on the thickness of the steaks. The pink flesh will turn white as the fish cooks. To prevent over-cooking, check the fish after it cooks for 1 minute on the second side and every minute thereafter (make a small cut to check for doneness). When it’s mostly cooked through but still slightly pink in the center, it’s ready to come off the grill. Transfer it to a platter, tent it with foil, and leave it for 5 minutes to finish cooking in the gentle heat under the foil.
4. Serve immediately with the salsa verde spooned on top.

19. Reginette Swordfish Pasta

Pasta with Swordfish from Sicily is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’]

Bring a taste of Sicily to your table in under one hour with this authentic swordfish pasta. This stunning recipe combines swordfish with ripe cherry tomatoes, fried eggplant, aromatic herbs and lemon. This is a simple recipe packed with fresh Mediterranean flavor.

Ingredients

• 14 oz Reginette/Mafaldine pasta
• 1 Eggplant ((1 large or 2 small ))
• 10 oz Swordfish steaks (fresh is better than frozen but you can use both)
• 2 cloves Garlic (peeled)
• 7 oz Cherry tomatoes (cut in half)
• 1 handful Fresh mint leaves (chopped (dried mint doesn’t work well))
• ½ glass White wine
• Salt and freshly ground pepper
• 1 Lemon (for grating)
• 3-4 tbsp Extra virgin olive oil

Instructions Prepare the ingredients.

1. Wash the eggplant and cut it into cubes. Wash the swordfish steak, pat it dry with kitchen paper and cut into cubes about the same size as the eggplant after removing the skin and centre bone if necessary. Wash the tomatoes and cut them into halves. Peel the garlic, wash the mint and lemon.

Make the sauce.

1. Put a large pan of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
2. In a large frying pan, heat some olive oil over medium heat. Add the eggplant cubes and fry until golden brown, usually about 5-7 minutes.
3. Using a slotted spoon, transfer the fried eggplant onto paper towels to drain excess oil.
4. In the same pan, add the cherry tomatoes and sauté until they begin to soften, about 3-4 minutes. Then add them to the eggplant after removing the kitchen paper.
5. Give the pan a wipe with kitchen paper. Add a bit more olive oil and sauté the garlic cloves. Once the garlic starts to color, add the swordfish steaks.
6. Fry the swordfish cubes for about 2-3 minutes, turning half way through to ensure even cooking. Then, mix in the cooked tomatoes and eggplant to the pan, sautéing until the fish is fully cooked.
7. Pour in the white wine, increase the heat to high, and cook until the alcohol evaporates. Remove from heat and sprinkle in chopped mint and grated lemon zest. Let it sit to marinate briefly.

Cook the pasta, finish and serve.

1. Meanwhile, cook the pasta al dente according to package instructions. Once cooked, quickly drain the pasta and combine it in the pan with the swordfish over a low heat for a minute.
2. Serve immediately if you are using long pasta, however this dish can also be eaten tepid or cold if made with short pasta.

20. Swordfish Tomato Curry

Easy Swordfish Tomato Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’]

Curry in a hurry is what this Easy Swordfish Tomato Curry is! Creamy, flavorful and oh so hearty, this Swordfish Tomato Curry was a joy to feast on. And, it is so easy to make! Check out the recipe and start currying, y’all!

Ingredients

• 2 tbsp olive oil
• 1 onion (peeled and chopped)
• 2 tsp ginger (freshly grated)
• 2 cloves garlic (peeled and diced)
• 1 tsp coriander
• 1/2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp turmeric
• 1 13.5 oz can coconut milk (full fat)
• 1 14.5 oz can fire roasted tomatoes
• 4 tbsp tomato paste
• 0.75 lb Swordfish (cut into bite size pieces – can use frozen, make sure to thaw and dry well)

Instructions

1. Add olive oil to a pan over medium heat and add in the onions. Saute onions about 20 minutes, stirring often.
2. Add in the swordfish and stir for a couple of minutes.
3. Then add in the ginger, garlic, coriander, cumin, chili powder, turmeric, coconut milk, fire roasted tomatoes and tomato paste, stir well so swordfish pieces are well coated and let simmer about 10 more minutes.
4. Enjoy warm with roti or rice!
5. Leftovers lasted us for about 2 more nights – we just reheated in the microwave as needed. Hoping y’all enjoy this recipe.

21. Brazilian Seafood Stew

Brazilian Seafood Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound firm white fish (like cod or snapper), cut into chunks
• 1/2 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 2 tomatoes, roughly chopped
• 1 can (14 ounces) coconut milk
• 1 cup fish stock or water
• 1–2 tablespoons dendê oil (optional for authentic flavor)
• Juice of 1 lime
• 1/2 cup chopped cilantro
• Salt and pepper

Instructions

1. 1. Sauté onion and garlic in oil until translucent; add pepper and tomatoes; cook 5 minutes.
2. 2. Stir in coconut milk and stock; bring to a simmer.
3. 3. Add fish and shrimp; simmer 5–7 minutes until seafood is cooked through.
4. 4. Stir in dendê oil (if using), lime juice, and cilantro; season to taste.
5. 5. Serve with rice or crusty bread.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.