Char-grilled swordfish with roasted mediterranean vegetables

Boost your midweek meal with this tasty swordfish meal with roast veg.

  • 45 mins cooking
  • Serves 4
  • Print
If you fancy a steak of the fishy kind, look no further than swordfish. It's moist and flavorful, with a slightly sweet taste. The firm and meaty texture allows the fish to hold up beautifully on the grill.
We've paired it with roasted mediterranean vegetables for a truly satisfying dish. Serve with your choice of side dish, we recommend bean puree, chunky chips or mashed potato.
Looking for more fish recipes?


Char-grilled swordfish with roasted mediterranean vegetables
  • 1 (200g) red capsicum, sliced thickly
  • 1 (200g) yellow capsicum, sliced thickly
  • 1 (300g) eggplant, sliced thickly
  • 2 (300g) zucchini, sliced thickly
  • 1/2 cup (125ml) olive oil
  • 250 gram cherry tomatoes
  • 1/4 cup (60ml) balsamic vinegar
  • 1 clove garlic, crushed
  • 2 teaspoon sugar
  • 4 x 220g swordfish steaks
  • 1/4 cup fresh basil, coarsely chopped


Char-grilled swordfish with roasted mediterranean vegetables
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Combine capsicums, eggplant and zucchini with 2 tablespoons of the oil in large baking dish, roast, uncovered, 15 minutes. Add tomatoes, roast, uncovered, further 5 minutes or until vegetables are just tender.
  • 3
    Meanwhile, combine remaining oil, vinegar, garlic and sugar in screw-top jar, shake well. Brush a third of the dressing over fish. Cook fish, in batches, on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired.
  • 4
    Combine vegetables in large bowl with basil and remaining dressing, toss gently to combine. Divide vegetables among serving plates, top with fish.

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