Espadarte Grelhado a Lisboeta

Grilled Swordfish, Lisbon Style

Preparation info
  • Serves


    • Difficulty


Appears in

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


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