Swordfish with olive & tomato recipe

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This tantalisingly delicious meaty fish is always a firm favourite with friends and family.  It is so quick and easy to make and so scrumptious to eat, especially with the zingy salsa and veg.

  • Yield: 4 Servings
  • Preparation Time: 20 Minutes
  • Cooking Time: 20 Minutes
  • Total Time: 40 Minutes


  • 4 fillets x 7 oz (200 g) Swordfish
  • 1 lemon - squeezed
  • 1 tsp extra virgin Olive oil
  • Salt and pepper to taste
  • 1 bunch of fresh asparagus topped and tailed
  • 8 oz (250 g) cherry tomatoes, halved
  • ½ red onion chopped finely
  • 3½ oz (100 g) black or green olives halved
  • 1 handful of fresh coriander finely chopped
How to Make It
  1. Combine the tomatoes, onions, olives and coriander in a bowl.
  2. Add half of the lemon Juice and a dash of olive oil. Mix well.
  3. Now season the fish with salt, pepper and lemon juice.
  4. Meanwhile, heat the olive oil in a pan on a high heat.
  5. Now, fry the fish in the pan for 5 to 7 minutes, turning once.
  6. Let it rest on a cool baking tray for a few minutes.
  7. Now using the same pan, add a knob of butter and gently fry the asparagus on a medium heat for 4 minutes. Then set aside.
  8. Finally, place the fish on plates and spoon over the olive and tomato mix, add the asparagus on the side and enjoy.

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