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Barbecued Swordfish Recipe

Barbecued Swordfish    

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Barbecued Swordfish Recipe marinades swordfish in tomato paste, red wine, garlic, red pepper, snipped cilantro and olive oil and grills to perfection to create a delicious swordfish dish.
Food Category:    Seafood
Cuisine Origin:    Northeastern
    • Servings: 8, 4 oz.
    • Calories: 178 per serving
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  • 4 fresh or frozen 1/2-inch-thick swordfish steaks (about 2 pounds)
  • Marinade:
  • 1/3 cup tomato paste (half of a 6-ounce can)
  • 1/4 cup dry red wine
  • 6 cloves garlic, sliced
  • 1/8 teaspoon ground red pepper or a few dashes bottled hot pepper sauce
  • 3 tablespoons snipped cilantro or parsley
  • 2 tablespoons olive oil


  • Thaw fish steaks, if frozen. Prepare marinade: In a small saucepan combine the tomato paste, wine, garlic and the red pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Press through a sieve; discard garlic. Stir in cilantro and olive oil; cool to room temperature.
  • Place fish in a shallow baking dish; brush some of the cooled marinade over fish. Marinate fish for 30 minutes at room temperature.
  • Grill fish on a covered grill directly over medium-hot briquets for 4 minutes; brush with marinade. Turn and cook 3 to 5 minutes more or until fish flakes easily when tested with a fork. Brush again with the marinade. Transfer to serving platter.
Barbecued Swordfish
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