Grilled Swordfish, Green Beans and Spicy Tomato Salsa

"Chef Jamie Oliver hit a home run with this delicious meal. Fantastic flavor combinations. I highly recommend you give this meal a try. Simple elegance! The tomato salsa if fantastic served over tuna, too."
photo by momaphet photo by momaphet
photo by momaphet
photo by Bayhill photo by Bayhill
photo by 2Bleu photo by 2Bleu
photo by 2Bleu photo by 2Bleu
photo by 2Bleu photo by 2Bleu
Ready In:




  • Make the salad dressing by whisking the olive oil into the lemon juice, then adding the salt and pepper. Set aside.
  • Make the salsa by mixing all ingredients together, season to taste. Set aside.
  • Rub the swordfish steaks with some olive oil and sprinkle with salt and pepper.
  • Put the swordfish on a pre-heated grill (or ridged griddle), medium flame, and cook for 2-4 minutes on each side. Remove from heat.
  • Lightly dress the beans and salad greens with the olive oil and lemon juice dressing.
  • Place the swordfish on top of a pile of dressed greens.
  • Spoon the tomato salsa on top of the swordfish.
  • Enjoy!

Questions & Replies

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  1. momaphet
    This dish was beautiful, flavorful and delicious. I thought lettuce and green beans were odd to combine but I really enjoyed them together. The salsa was so good the sweetness of the balsamic was a nice balance to the onion. I greatly reduced the red pepper and added more black pepper. My husband loved it as leftovers too!
  2. Bayhill
    We loved this simple, yet tasty fish dish. The tomato salsa was the real star of the show. The flavor was very fresh and paired perfectly with the fish. I used 4 plum tomatoes and a cucumber from my garden. Also, I used a garlic infused olive oil for the dressing and for rubbing on the fish. The cooking time was spot on using my bbq grill. This was paired with a Yellow Tail Chardonnay for a perfect dinner. **Made for Susie's World Tour - Australia for the "Australian Food & Wine Pairing" challenge.
  3. Chef Kate
    Excellent! I made the swordfish and the salsa as directed (cutting down a bit on the amount of oil), made plain green beans and boiled red potatoes for the meal. The swordfish was perfectly cooked and the salsa is wonderful -- sort of a solid form of gazpacho with a little extra bite. We loved the meal--even without the greens and vinaigrette. I'll make this again and am looking forward to trying it wiwh other fish. Dinner was good, LifeisGood! Thank you.
  4. Maito
    The salsa has such a great flavor and goes really well with the fish. I loved the cucumbers in it! I subbed halibut to cut down on the mercury, and used a lot less oil. This dish also makes for a beautiful presentation!
  5. 2Bleu
    I made everything as directed but kicked up the swordfish with a rub of Recipe #297404 and pan seared it. I also pulsed the salsa a few go-rounds in the food processor. The flavors were excellent and everything about this 'complete' meal was perfect. Thanks for posting/sharing Jamie's recipe.


Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
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