Grilled Marinated Swordfish with Sweet Tomato Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Samantha Clark and Samuel Clark

Published 2001

  • About

This dish is wonderful for a barbecue and perfect with tuna instead of swordfish. The spiced fish goes well with a tomato sauce subtly flavoured with cinnamon.


  • 4 swordfish steaks, 2–3 cm thick, about 225 g each in weight


For the marinade, crush the garlic in a mortar and pestle with a pinch of salt until smooth. Stir in the lemon juice. Transfer to a small bowl and add the onion, paprika and cumin. Rub all over the fish, then drizzle on the olive oil. Leave to marinate in the fridge for at least an hour or two.

Meanwhile prepare the sweet tomato sauce, adding the cinnamon while simmering. If you are gri