Espadarte Grelhado a Lisboeta

Grilled Swordfish, Lisbon Style

Preparation info

  • Difficulty


  • Serves


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.


  • 1 cup chopped seeded canned or fresh plum tomatoes
  • 1 cup olive oil, plus additional for brushing the fish
  • 20 Kalamata olives, pitted and coarsely chopped
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons finely chopped fresh parsley
  • 1 tablespoon tomato paste or 3 tablespoons tomato puree
  • 1 tablespoon finely chopped anchovy
  • Salt and freshly ground pepper to taste
  • 6 swordfish steaks, 6 to 7 ounces each


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 over the fish. Serve with roasted potatoes and sautéed greens or zucchini.


For Sephardic Zemino Sauce, replace the lemon juice with red wine vinegar, double the anchovy, and add 6 minced cloves of garlic.