How To Make Grilled Swordfish With Grilled Vegetable Relish

swordfish steaks

🥗Healthier: tuna steaks

💰Cheaper: tilapia fillets

Tilapia is a more affordable option while still providing a mild flavor.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is less expensive and adds a similar tang.

Prepare the barbecue: If using a charcoal barbecue, light it 30 to 45 minutes before cooking until there are no flames and the charcoal is white. If using a gas barbecue, light it and set to high for 15 to 20 minutes to heat up.

Prepare the vegetables: Place all sliced vegetables onto a tray, brush with olive oil, and season with salt and pepper. Turn the vegetables over, brush with oil again, and season with salt and pepper.

Barbecue the vegetables: Place the vegetables onto the barbecue and cook for 3 to 4 minutes. Turn them over and cook for another 3 to 4 minutes. Remove the onion and courgette, and leave the peppers to cook for an extra 2 minutes or until soft. Remove from the barbecue and let cool for 10 minutes.

Dice the barbecued vegetables: Cut the vegetables into strips, then turn and cut into cubes. Place the diced vegetables into a bowl.

Finish the relish: To the bowl of diced vegetables, add parsley, mint, pine nuts, olive oil, red wine vinegar, honey, and season with salt and pepper. Mix everything together.

Season the swordfish: Drizzle the swordfish fillets with olive oil and season with salt and pepper. Turn the fillets over, drizzle with oil, and season again.

Barbecue the swordfish: Place the swordfish fillets onto the barbecue and cook for 1.5 to 2 minutes. Carefully turn the fish using a spatula and tongs and cook for an additional 30 seconds. Remove the swordfish from the barbecue.

Serve: Place two swordfish fillets onto a plate and spoon some of the vegetable relish over the fish and onto the plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens