Greek Swordfish

Greek Swordfish


68 people made this

About this recipe: 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.

Jim Glasser

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 (1)


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

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