Greek Swordfish

    27 min

    Swordfish steaks with a tomato and basil topping, cooked in a garlic butter sauce. Source your swordfish from a responsible fishmonger. Good alternatives are wild salmon, sea bass, tilapia or tuna.

    84 people made this

    Serves: 4 

    • 110g butter, divided
    • 2 teaspoons minced garlic, divided
    • 3 tomatoes, cubed
    • 120g fresh basil, chopped
    • 2 tablespoons fresh lime juice
    • 2 (170g) swordfish steaks

    Prep:10min  ›  Cook:17min  ›  Ready in:27min 

    1. Preheat oven to 180 C / Gas 4.
    2. Place 50g butter and 1 teaspoon 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 the 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 tin, 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 tin.

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    Reviews in English (61)


    I salt and peppered the steaks before drizzling with butter/garlic sauce. When serving, I also topped the tomato mixture with sliced greek olives...gave it an added punch!  -  27 Oct 2017


    This has the bases of a decent tasty meal, but following the recipe here,it didn't quite work out. Firstly 120g of basil! blimey that is loads.. I only had two plants and managed 80g and that was plenty, secondly two teaspoons of lime juice made it far to sour, i had to add sugar and a little tomato puree and half a tin of chopped tomatoes to sweeten it up. I'm going to try it again with a few tweeks.  -  27 Jul 2015


    This was outstanding! I had to make a few substitutions for things I didn't have onhand (I used lemon juice instead of lime juice, and I didn't have fresh basil so I used Emeril's Italian Essence). I made angel hair on the side & spooned some of the tomato mixture on that, too...heavenly! Thank you, Mister Glasser!  -  12 Jul 2002  (Review from Allrecipes US | Canada)