• file:2877_swordfish.jpg





Skill level

Average: 5 (2 votes)


  • 4 steaks swordfish (200 g each)
  • 3 tbsp olive oil
  • 1 shallot, finely chopped
  • 2 sticks celery, finely chopped
  • 2 garlic cloves, crushed and finely chopped
  • 3 tbsp sultanas
  • 300 g cherry tomatoes, halved
  • 2 tbsp pine nuts, toasted
  • 10–12 caper berries
  • 10 green olives
  • 3 tbsp red wine vinegar
  • 2 tbsp sugar
  • salt and pepper
  • 1 bunch dill, roughly chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Mix a pinch of salt, pepper and 1 tbsp of olive oil in a shallow dish, Add the fish to marinate before starting the sauce.

Heat a pan with 1 tbps olive oil and fry off the celery, garlic and shallots. When light brown, add the olives, tomatoes, capers, sultanas and pine nuts. Cook for 2 minutes, adding 2 tbsp of sugar and the red wine vinegar, let it cook very slowly until all the ingredients will start to soften up (approx. 5 minutes). If the ingredients start to look dry, add a little bit of water to the pan.

In another pan, grill the swordfish for approximately 3 minutes, turning on each side, but be careful to not overcook it as it will dry out.

To plate, spoon the sweet-and-sour sauce on a plate. Top with the fish. Add another drizzle of olive oil, freshly chopped dill and serve.