Grilled Swordfish or Tuna with Sun-Dried Tomatoes

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Although it may seem that we are drowning in a sea of sun-dried tomatoes, so hot and heavy is the trend, they are part of a real Italian tradition. Many families dry their own year’s supply. I remember watching women in Ragusa Ibla in Sicily turn trays of tomatoes and tomato paste in the sun. Trendy they weren’t. They were simply preparing for winter when the desire for tomatoes was there and the fresh tomatoes weren’t.


  • ½ cup olive oil, plus additional for brushing the fish
  • ¼ cup fresh lemon juice
  • 3 tablespoons finely chopped pitted Niçoise olives
  • 2 tablespoons very finely chopped sun-dried tomatoes (packed in oil)
  • 3 tablespoons oil from the sun-dried tomatoes
  • 2 teaspoons finely minced garlic
  • ¼ cup finely chopped fresh mint
  • ½ teaspoon freshly ground pepper, plus additional to taste
  • 6 pieces swordfish or tuna fillet, about 7 ounces each
  • Salt


    Combine all the ingredients except the fish and salt.

    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 3 minutes each side for swordfish or a little less for tuna if you like it a bit rare in the middle.

    Transfer to serving plates and spoon the sauce over the fish. Serve with roasted potatoes and sautéed Swiss chard or broiled eggplant and zucchini.