Swordfish Steaks with Rocket and Basil

    25 minutes

    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.

    9 people made this

    Serves: 4 

    • 4 (180g each) swordfish steaks
    • salt and ground black pepper to taste
    • 3 tablespoons extra-virgin olive oil
    • 2 cloves garlic, crushed
    • 1 tablespoon chopped fresh parsley
    • 10 fresh basil leaves, chopped
    • 2 handfuls of rocket, coarsely chopped
    • 2 tablespoons lemon juice

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Wash and pat dry the swordfish steaks; season each with salt and pepper; completely coat each steak with olive oil.
    2. Heat a heavy frypan or a chargrill over medium heat; cook the steaks for 3-5 minutes each side or until cooked through.
    3. While the steaks cook, stir together the garlic, parsley, basil, rocket and lemon juice in a bowl until evenly coated; spoon over the cooked steaks to serve.

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    Reviews in English (5)


    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.  -  06 Aug 2011


    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!  -  18 Aug 2008  (Review from Allrecipes USA and Canada)


    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.  -  31 Jan 2012  (Review from Allrecipes USA and Canada)