Espadarte Grelhado a Lisboeta

Name: Espadarte Grelhado a Lisboeta (Grilled Swordfish, Lisbon Style)
Yield: Serves 6
Cuisine: Portugal
Ingredients: 1 tablespoon finely chopped anchovy; Salt and freshly ground pepper to taste; 6 swordfish steaks, 6 to 7 ounces each; 20 Kalamata olives, pitted and coarsely chopped; 1 cup chopped seeded canned or fresh plum tomatoes; 1 cup olive oil, plus additional for brushing the fish; 3 tablespoons fresh lemon juice; 1 tablespoon tomato paste or 3 tablespoons tomato puree; 3 tablespoons finely chopped fresh parsley

Grilled Swordfish, Lisbon Style

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

While this simple dish could be from Sicily or other parts of Italy, it is Portuguese in origin. Tomatoes, olives, and anchovies are a terrific trio when it comes to fish.

Ingredients

1 cup chopped seeded canned or fresh plum tomatoes
1 cup olive oil, plus additional for brushing the fish

Europe
Portugal
Fish course
Pescatarian
Gluten-free

Method

Combine all the ingredients except the fish.

Heat the grill or broiler. Brush the fish lightly with oil and sprinkle with salt and pepper. Grill or broil about 3 inches from the heat until cooked through but still juicy, about 4 minutes each side. Transfer to serving plates and spoon the sauce