Grilled Swordfish, Lisbon Style (Espadarte Grelhado a Losboeta)

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Total Time
20mins
Prep
10 mins
Cook
10 mins

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.

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Ingredients

Nutrition

Directions

  1. Combine all the saucde ingredients, then preheat the grill or broiler.
  2. 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.
  3. Serve with roasted potatoes and sauteed greens or zucchini.