Glasser's Greek fish


68 people made this

Swordfish or mackerel steaks with a tomato and basil topping, cooked in a garlic butter sauce. This fish is terrific served with Greek olives and feta cheese.

Jim Glasser

Serves: 2 

  • 125g butter, divided
  • 2 teaspoons minced garlic, divided
  • 3 tomatoes, cubed
  • 125g fresh basil, chopped (about ½ a bunch)
  • 2 tablespoons fresh lime juice
  • 2 swordfish or mackerel steaks

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Preheat oven to 180 degrees C.
  2. Place 1/2 the butter and 1/2 the garlic in a medium pot over medium-low heat. When the butter is melted, stir in the tomatoes, basil and lime juice. Just before the mixture comes to a boil, reduce the heat to low.
  3. In a small pot, melt the remaining butter and mix in the remaining garlic.
  4. Arrange the swordfish in a baking pan, and drizzle with the butter and garlic mixture from the small pot.
  5. Bake the fish for 7 minutes in the preheated oven. Turn fish, and continue baking 7 minutes, or until easily flaked with a fork. Spoon the tomato mixture over the fish to serve. Also top with remaining butter and garlic sauce from the baking pan.

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Reviews (1)


Beautiful.. and so quick and easy to prepare. - 20 Jan 2011

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