Grilled Swordfish With Tomatillo Sauce Recipe

Name: Grilled Swordfish With Tomatillo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 swordfish steaks about 1-inch thick (about 1 1/2 to 2 pounds); 2 tablespoons olive oil; 3 cloves garlic, unpeeled; 1 pound tomatillos; 2 jalapeno chilies, seeded and sliced; 1 to 2 teaspoons sugar (or to taste); ⅓ cup dry white wine; 1 tablespoon white-wine vinegar; 2 tablespoons unsalted butter; Coarse salt and freshly ground pepper to taste; ⅓ cup fresh coriander leaves; Coriander sprigs to garnish

Servings: persons

2 swordfish steaks about 1-inch thick (about 1 1/2 to 2 pounds)
2 tablespoons olive oil
3 cloves garlic, unpeeled
1 pound tomatillos
2 jalapeno chilies, seeded and sliced
1 to 2 teaspoons sugar (or to taste)
⅓ cup dry white wine
1 tablespoon white-wine vinegar
2 tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
⅓ cup fresh coriander leaves
Coriander sprigs to garnish

1
Cut the swordfish steaks in half.
2
Wipe them dry with paper towels and coat them on both sides with the olive oil.
3
Set aside.
4
Make the sauce.
5
Boil the garlic for 10 minutes.
6
Peel the cloves, mash them and set aside.
7
Chop the tomatillos coarsely and put them in a saucepan with the chilies, sugar, wine and vinegar.
8
Cook until soft, stirring frequently.
9
Add the garlic.
10
Taste to see if more sugar or vinegar is needed and season with salt and pepper.
11
Add the butter to thicken the sauce.
12
Pour the sauce into a food processor with the garlic cloves and add the coriander leaves.
13
Puree, taste and correct seasoning.
14
Set aside.
15
Preheat broiler or coals.
16
Broil the fish steaks six inches from the heat for about five minutes on each side or until cooked.
17
Meanwhile, reheat the sauce.
18
To serve, pour some sauce on each of four individual plates.
19
Put the steaks on top and sprinkle with coriander leaves.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 swordfish steaks about 1-inch thick (about 1 1/2 to 2 pounds), 2 tablespoons olive oil, 3 cloves garlic, unpeeled, 1 pound tomatillos, and more.

Yes, Grilled Swordfish With Tomatillo Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Swordfish With Tomatillo Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions