Swordfish with shellfish sauce

Swordfish with shellfish sauce
  • 0:30 Prep
  • 0:10 Cook
  • 4 Servings
  • Advanced

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Starters recipes, Main recipes


  • 3 1/2 tablespoons extra virgin olive oil
  • 2 garlic cloves, crushed
  • 4 (about 150g each) swordfish steaks
  • 1/2 teaspoon saffron threads
  • 150ml dry white wine
  • 150g black mussels, cleaned
  • 100g clams, cleaned
  • 150g small raw green prawns, peeled, de-veined, with tails left on
  • 1 cup fish stock
  • Juice and zest of 1 large lemon
  • 1 cup fresh flat-leaf parsley, chopped
  • Crusty bread, to serve


  • Step 1
    Combine 1 tablespoon of oil and half the garlic in a bowl and brush over the swordfish. Season with salt and freshly ground black pepper, cover and place in fridge for half an hour to marinate.
  • Step 2
    Meanwhile, soak saffron in the wine for 20 minutes until the liquid is burnt orange. Preheat the oven to 160°C. Heat 1 1/2 tablespoons of oil in a pan. When oil is hot, add the fish and cook for 2 minutes each side to form a nice golden crust. Transfer to a baking tray in the oven.
  • Step 3
    Heat remaining oil in the pan over over high heat and add shellfish and prawns. Cook, stirring, for 1 minute. Add remaining garlic, stock, infused wine and lemon juice and zest, and cook for a further minute until all the shells are open (discard any that are still closed). Reduce heat to medium and keep the sauce at a simmer.
  • Step 4
    Place a piece of fish on each plate. Stir half the parsley into the sauce then pour over the fish. Garnish with remaining parsley and serve with some crusty bread.

  • High protein
  • Low carb


  • 2069 kj


  • 33g

    Fat Total

  • 7g

    Saturated Fat

  • 45g


  • 458.84mg


  • 1g

    Carbs (total)

All nutrition values are per serve
  • Author: Valli Little
  • Image credit: Ben Dearnley
  • Publication: delicious.

Source: taste.com.au


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