Swordfish With Portuguese Sauce

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"Finding this recipe @ sauceandsensibilitydotcom was like stepping back in time to my teenage yrs & standing w/my Dad on our patio while he grilled swordfish for the family .. our favorite fish that he bought at a local fish market in Tulsa, OK. It was pricey, but we loved it! This swordfish is prepared simply (as is the Azorean way) & then the recipe becomes all about the sauce. According to Susan who posted the recipe, this is especially good for a summer evening spent on your patio (just like my family memory). -- I suggest the sauce be made 1st & then reheated when the swordfish is ready to be plated. Times were estimated by me & extra time allowed for ingredient prep. ENJOY!"

Original is 4 servings


  • Serving Size: 1 (374.9 g)
  • Calories 411.1
  • Total Fat - 24 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 134.4 mg
  • Sodium - 525.2 mg
  • Total Carbohydrate - 9.4 g
  • Dietary Fiber - 2.7 g
  • Sugars - 4.9 g
  • Protein - 39.1 g
  • Calcium - 137.3 mg
  • Iron - 1.9 mg
  • Vitamin C - 22.6 mg
  • Thiamin - 0.2 mg

Step by Step Method


Step 1

Heat the oil in a skillet over med-high heat. Add the onions & sauté until they wilt just a little. Add the garlic, tomatoes, olives, anchovy & basil. Bring the mixture to a boil, lower the heat & simmer for about 5 min until there is just a little liquid left & the tomatoes have softened. Taste & season w/salt & pepper. Add the butter, remove from the heat & stir until the butter is fully incorporated. *(As suggested, the sauce can be made ahead, but do not add the butter. Add the butter when the sauce is reheated.)*


Step 2

Rub the Creole seasoning over all surfaces of the swordfish steaks. Grill the steaks on a med-hot grill until nicely firm & med-rare. This should be about 5 min on ea side. (If weather is poor or you prefer to cook indoors, heat 1 tbsp of olive oil in a skillet & gently saute them over med-heat for 4-5 min per side.)

TO SERVE - Place a steak on ea plate, top w/equal portions of the Portuguese sauce & sprinkle about 1 tbsp of the green onions on ea serving.


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