This is an easy dish to barbecue for a crowd. The swordfish can be put in the marinade several hours ahead of time and any Mediterranean-style vegetable can be used including eggplant, capsicum and onion.


  • 4 x 180g sashimi-grade swordfish steaks, skin off (see notes)

  • 1 bunch green asparagus, trimmed (see notes)

  • 2 zucchini, sliced lengthways into thick ribbons

  • 4 roma tomatoes, halved

  • ? cup extra virgin olive oil

  • Salt flakes and freshly ground black pepper, to taste

  • ¼ cup flat-leaf parsley sprigs

  • Balsamic Marinade

  • ¼ cup extra virgin olive oil

  • 1 tablespoon balsamic vinegar (see notes)

  • Salt flakes and freshly ground black pepper, to taste


  • 1.

    Heat a barbecue or char-grill plate.

  • 2.

    Then prepare Balsamic Marinade, by combining all ingredients and stir.

  • 3.

    Place the fish in a flat dish, pour on the marinade and turn the fish to coat wel. Cover and set aside.

  • 4.

    Brush the asparagus, zucchini and tomatoes generously with olive oil and sprinkle with salt and pepper. Place the asparagus on the grill plate and cook for about 2 minutes then turn them, and place the zucchini and tomatoes on the grill plate. Turn after a minute and cook until well-marked. Remove and arrange on a platter.

  • 5.

    Remove fish from marinade and place on the char-grill section of the BBQ for 3-4 minutes until well-marked, then turn and cook other side for 1-2 minutes, or longer if you’d like it cooked all the way through.

  • 6.

    To serve, place fish on top of the vegetables and garnish with parsley sprigs.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1198kj
  • Fat Total 117g
  • Saturated Fat 17g
  • Protein 30g
  • Carbohydrate 9g
  • Sugar 5g
  • Sodium 1115mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Sashimi-grade fish is normally sold trimmed. If it is not, trim off any skin and dark muscle before marinating.

If asparagus is thick and woody, discard the woody bottom section and peel the spears with a potato peeler.

Use balsamic vinegar labelled ‘Balsamico di Modena’, it’s more expensive but the taste is far superior.

Alternative species: Albacore, bonito, king threadfin, mackerel, striped marlin, tuna.

Recipe supplied by Sydney Seafood School.

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