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A Portuguese recipe for grilled swordfish with an uncooked tomato-based sauce. From Joyce Goldstein's "The Mediterranean Kitchen", 1989. To convert the sauce to Sephardic "Zemino" sauce, replace the lemon juice with red wine vinegar, double the anchovy, and add 6 (!) minced cloves of garlic.
- 1 cup chopped seeded plum tomato (canned or fresh)
- 1 cup olive oil, plus more for brushing the fish
- 20 kalamata olives, pitted and coarsely chopped
- 3 tablespoons fresh lemon juice
- 3 tablespoons finely chopped fresh parsley
- 1 tablespoon tomato paste or 3 tablespoons tomato puree
- 1 tablespoon finely chopped anchovy
- salt, pepper to taste
- 6 swordfish steaks, 6 to 7 ounces each
- Combine all the saucde ingredients, then preheat the grill or broiler.
- Brush the fish lightly with oil and season with salt and pepper. Grill or broil about 3 inches from the heat until cooked though but still juicy, about 4 minutes each side, depending upon thickness. Transfer to serving plates and spoon the sauce over the fish.
- Serve with roasted potatoes and sauteed greens or zucchini.