Swordfish with Agrodolce Sauce

Swordfish with Agrodolce Sauce

Sweet, sour and savoury all in one dish. This Italian-inspired swordfish is paired with a rich agrodolce sauce, bringing bold and balanced flavours to your plate. 

Preparation time: 15 minutes

Cook time: 10 minutes

Serves: 6-8 people

 

What you will need:

  • 6-8 skinless swordfish steaks (250g each)
  • Agrodolce Sauce:
    • 180ml white wine vinegar
    • 50g raw sugar
    • 1 1/2 Spanish onions, finely chopped
    • 50g currants
    • 60g pine nuts
    • 2 lemons, segmented
    • 1/2 cup dill sprigs
  • For brushing: olive oil
  • To serve: lemon wedges

 

How it's made:

Preheat oven to 170C. For agrodolce sauce, heat vinegar and sugar in a small saucepan to a simmer over medium heat, stirring to dissolve sugar. Place onion in a bowl, pour vinegar mixture over, add currants and set aside to steep (5 minutes).

Meanwhile, roast pine nuts on an oven tray, shaking pan occasionally, until golden (4-6 minutes). Transfer to onion mixture along with lemon segments and set aside until ready to serve, then stir in the dill. 

Heat a barbecue or char-grill pan over high heat. Brush swordfish steaks with olive oil, and season to taste, then grill, in batches if necessary, turning once, until golden and cooked medium-rare (1 1/2 - 2 minutes each side, depending on the thickness of the fish). Serve warm with agrodolce spooned over and lemon wedges to the side.

 

Made this recipe? Leave a comment below and let us know how it went!

 

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