Charred Swordfish With Mint Vinaigrette

Prep Time
Cook Time
Ready In

Recipe: #24159

June 24, 2016

"This fish dish is flavored with a vivid vinaigrette seasoned with garlic, lemon zest, shallots, fennel seeds, to name a few. Salmon can be used too in place of the swordfish."

Original is 4 - 6 servings


  • Serving Size: 1 (405.1 g)
  • Calories 800.7
  • Total Fat - 48.2 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 151.7 mg
  • Sodium - 504.7 mg
  • Total Carbohydrate - 40 g
  • Dietary Fiber - 3.5 g
  • Sugars - 6.5 g
  • Protein - 51.9 g
  • Calcium - 209.7 mg
  • Iron - 3.9 mg
  • Vitamin C - 37.9 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Toss the fish with the 1 tablespoon oil and season with salt and pepper.

Step 2

Put the anchovy fillets, garlic, and fennel seeds on a cutting board and finely chop them together.

Step 3

Heat the remaining 1/2 cup oil in a small skillet over medium heat until it just starts to shimmer. Remove from the heat, stir in the anchovy mixture and red pepper, and stir constantly until the oil cooks.

Step 4

Combine the shallot, lemon zest, juice, sugar, and 1/2 tsp. salt in a large bowl. Scrape in the anchovy mixture and stir to combine.

Step 5

Prepare a medium-hot fire in a grill or preheat a ridged grill pan over medium-high heat.

Step 6

Cook the fish in batches, if necessary, turning to sear on all four sides, for 2 - 3 minutes per side. Toss the pieces of fish in the vinaigrette and let sit for 4 minutes.

Step 7

Stir the mint into the vinaigrette and let it sit for 1 minute more. Using slotted spoon, transfer the fish to a serving platter or individual plates, garnish with lemon wedges, and serve with the lavash, if using.


No special items needed.

2 Reviews


Ten stars! Oh my gosh, where to begin? The vinaigrette. Is. Simply. Amazing. Loved the prep method of letting the cooked fish rest in the vinaigrette - it gave it such a good flavor. I cooked the fish on a stovetop grill pan and it left really nice grill marks. If I were to change anything, it would be just for personal preference. I would up the anchovies (maybe one more fillet) and more mint at the end. But as written - well, it's pretty well perfection already. Thanks for sharing - we'll definitely be making this again. Oh, I should add that I'm not a swordfish fan, but I loved it anyways!


review by:
(13 Sep 2021)


Wonderful way to make fish -- we used salmon and we also skipped the anchovies but otherwise made as directed. Served with noodles and peas. Thanks for sharing!


review by:
(27 Jul 2018)

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