Swordfish steaks with Romesco

Swordfish steaks with Romesco
  • 0:10 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Featured in
15 minute meals, Main recipes


  • 4 swordfish steaks
  • 1/4 cup (60ml) olive oil
  • Sea salt & freshly ground black pepper
  • 100g baby spinach leaves
  • 1 tablespoon lemon juice
  • Romesco sauce
  • 175g jar roasted peeled whole peppers
  • 100g semi-dried tomatoes
  • 1/2 cup (80g) blanched almonds, toasted
  • 1 clove garlic, crushed
  • 1 thick slice stale white bread, torn
  • 1 tablespoon red wine vinegar
  • 1/2 cup (125ml) extra virgin olive oil


  • Step 1
    Place peppers, tomatoes, almonds, garlic, bread and vinegar in a food processor and process until well combined. Add oil in a slow, steady stream until you have a thick, creamy sauce. Season to taste.
  • Step 2
    Brush fish on both sides with 2 tablespoons of the oil, season with salt and pepper. Cook on a heated grill plate for 2 minutes on each side, or until cooked to your liking. Toss spinach leaves with remaining oil and lemon juice.
  • Step 3
    Serve fish on a bed of spinach leaves and spoon over a generous amount of Romesco sauce.


  • 3260 kj


  • 58g

    Fat Total

  • 7.5g

    Saturated Fat

  • 17g

    Carbs (total)

All nutrition values are per serve


  • Author: Jess Sly
  • Image credit: Ian Wallace
  • Publication: Fresh Living

Source: taste.com.au


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