Barbecued Chilli Swordfish with Cucumber Sauce

Barbecued Chilli Swordfish with Cucumber Sauce


10 people made this

This is a wonderful way to present swordfish - basted with a chilli marinade and served with cooling cucumber sauce. Very dramatic!

Cat Lady Cyndi

Serves: 8 

  • 1 cucumber - peeled, seeded and minced
  • 1 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 pinch salt to taste
  • 2 tablespoons olive oil
  • 1/2 cup minced onion
  • 2 cloves garlic, minced
  • 1 cup (250ml) tomato-based chilli sauce
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1/8 teaspoon ground black pepper
  • 1 kg swordfish steaks, cut 4cm thick
  • 2 teaspoons olive oil
  • 1 lemon, thinly sliced

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat barbecue for medium-high heat and lightly oil the grate.
  2. Stir the cucumber, sour cream, lemon juice and lemon zest in a small bowl until combined. Season to taste with salt and refrigerate until ready to serve.
  3. Heat 2 tablespoons of olive oil in a frypan over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chilli sauce, vinegar and Worcestershire sauce. Bring to a simmer and cook 5 minutes to blend the flavours. Season with black pepper and remove from the heat.
  4. Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil. Cook on the preheated barbecue until the fish is no longer translucent in the centre and easily flakes with a fork, about 3 minutes per side. Baste with the chilli sauce while grilling. Serve the swordfish with lemon slices and the cucumber sauce.

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