My Reviews (5)

Swordfish Steaks with Rocket and Basil

This is a very easy fish recipe with a nice fresh tang from the green herb topping. You could also cook the fish on the barbecue.
Reviews (5)


06 Aug 2011
Reviewed by: IamSkippy
I tried a very similar recipe out and Yes - it is easy, tasty. My fish steaks were a firm white fish about 20 mm thick. Cooked on a "Weber Q" BBQ at 200c for 4 minutes each side.
 
18 Aug 2008
Reviewed by: SunnyByrd
Great! I'm a little confused as to why the basil and arugula combo is called a 'sauce' in the title, since it's not at all saucy - but the flavor is perfect. Very clean and crisp. I added a little more lemon because I'm a lemon nut. Even my semi-picky 15yo loved this one (said "Good fish, Mom" more than once - which is a lot coming from him). Thank you, thank you!
 
(Review from Allrecipes USA and Canada)
31 Jan 2012
Reviewed by: Katie Sue
I was just cooking for myself, so I used one .41-lb steak (about an inch thick) and halved everything else. Instead of arugula, I had a spinach-arugula mixture and chopped that up. Threw all of the "sauce" ingredients, including the chopped greens, into a little saucepan on the lowest setting while the fish cooked to meld them together a bit better and allow the flavors to open up. I only flipped it once in the 15 minutes, as I would with a beef steak. The result was fantastic. I would do it exactly the same next time.
 
(Review from Allrecipes USA and Canada)
30 Sep 2008
Reviewed by: manofsteel
Too bland for my taste. The dominant flavor was the crushed garlic, which overwhelmed all the other ingredients.
 
(Review from Allrecipes USA and Canada)
19 Sep 2016
Reviewed by: Wicksy
Yes, as a couple of other reviews commented, not sure why this is called sauce and not salad?! I followed Katie Sue's suggestion and mixed the dressing in a small saucepan then added the greens and let it warm up and wilt a bit..on a hot summer day would just serve as a salad. I also served it on the side, as swordfish has such a lovely mild flavour I didn't want to "smother " it. Enjoyed, will make again
 
(Review from Allrecipes USA and Canada)

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